4 tbsp grated cheddar cheese
1/2 red pepper de-seeded and sliced
salt and pepper
1 tomato halved
2 tsp balsamic vinegar
Chopped fresh parsley for decoration
Firstly I cut the red pepper in half and removed the seeds. Then I sliced into thin strips and set aside ready for frying. Then I cracked four eggs into a bowl and added the four tablespoons of cheddar cheese and a sprinkle of salt and pepper and whisked thoroughly. Then I heated the frying pan until hot and added one tablespoon of oil and added the pepper and fried until soft for a couple of minutes. Next I added the egg mixture to the pan and cooked on medium heat making sure to push the egg mixture with a spatula to the middle so the liquid comes to the sides and cooks right through. This process ensures the top is cooked properly and no raw egg rermains. I cooked like this for approx five minutes or until the bottom of the omelette is golden and then I flipped to cook for just one minute on the other side. For serving I sliced a tomato in half using a zig zag line around the tomato. Then I sprinkled a little salt and balsamic vinegar onto the tomato. Finally I chopped some fresh parsley and sprinkled onto the omelette.