Double Cheese, Salad Onion & Chilli Omelette

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Step 1

Trim and finely slice the onions. Deseed the chillies and finely slice.

Step 2

Beat the eggs in a bowl. Coarsely grate the cheddar and slice the brie. Pick the leaves from the coriander and mint and discard the stalks.

Step 3

Put a 20-22cm frying pan over a medium heat and add the butter.

Step 4

Add the salad onions and half the chilli, then cook, stirring for a few minutes to soften.

Step 5

Add the beaten eggs to the pan. Season with salt and pepper and stir a little so the vegetables mix in before it sets. Cook for a couple of minutes.

Step 6

When the eggs are almost cooked, sprinkle over the cheddar.

Step 7

Turn up the heat a little, cook for a further minute, then top half the omelette with the sliced brie. The underside of the omelette should be starting to brown a little, and it should be just set on top.

Step 8

Drizzle the omelette with a little honey, scatter with most of the coriander and mint leaves, and fold over.

Step 9

Slide onto a plate, scatter with the remaining sliced chili and herbs, and serve with green salad.