Chives cheese omelette recipe
Chives & cheese omelette
- 2tbsp snipped fresh chives
- 3 large eggs
- 2tbsp snipped fresh basil
- 2tbsp chopped fresh curly parsley
- 50g cheddar cheese, grated
- A knob of butter
- Salt and freshly ground black pepper
Beat the eggs with salt and pepper and a dash of cold water. Add half the herbs. Melt the butter in a medium non-stick frying pan and when it’s sizzling, pour in the egg mixture.
Cook over a medium heat for 30 seconds or so, then use a wooden spatula to push the cooked egg to the centre of the pan allowing the runny egg to fill the space.
Repeat until there is no runny egg left. Cook for a further 30 seconds by which time the base should be golden and the top just set.
Scatter over the herbs and cheese, then use the spatula to fold the omelette and transfer to a warm plate. Serve straight away.
Winter Tips to add Chives to your recipe
Mix chives into cream cheese or butter for an easy savoury spread for bagels or toast.
Add finely chopped chives to unsweetened scone dough. Serve the scones in halves, topped with cream cheese and smoked salmon.
Stir fresh chives into egg mayonnaise, adding a dash of hot pepper sauce for a sandwich filling with a punch.
Freshly chopped chives are the perfect finishing touch to prawns cooked in butter with garlic and chopped red chilli. Toss through cooked tagliatelle with a squeeze of lemon juice.
Arrange a medley of sliced ripe tomatoes on a platter and scatter thickly with chopped chives. Drizzle with a mustardy vinaigrette and serve with crusty bread.
Mix together equal quantities of Hollandaise sauce and mayonnaise, with a generous squeeze of lemon juice and plenty of chopped chives. Serve with barbecued salmon or steak.