Tomato and cheese omelette

Ingredients

• 3 medium eggs,
• 3 tablespoons grated Cheddar cheese,
• 1 medium tomato, finely diced,
• 1 tablespoon shallot leaves or chives, minced,
• ¼ teaspoon salt or to taste,
• a dash of ground pepper
• 1 tablespoon butter or vegetable oil.

You may like

Tomato & basil soup

Preparation

• In a bowl, combine the eggs, salt and ground pepper. Beat the eggs with fork or wire whisk until yolks and whites are well mixed and mixture is slightly fluffy. Set aside.
• In a non-stick pan or skillet, heat about 1 tbsp butter or vegetable oil over medium flame. Tilt the skillet to coat the bottom with the melted butter or hot oil.
• Pour the beaten eggs and quickly cook while intermittently sliding skillet back and forth to spread the egg over the bottom of the skillet as they thicken. Add the shallot, cheese and tomato on one half side of the omelette.
• Gently fold the other half to cover the fillings. Continue cooking for several minutes slightly pressing the edge to seal it off.
  
• If you like, you can carefully flip the omelette over and continue cooking the other side for even doneness of the eggs . If you are not sure you can do it, just skip this step.
• Take the skillet off the heat and slide the omelette onto a serving plate. You can garnish it with some parsley or slices of tomato or cucumber.