Special Cheese Omlette with Spring Onions & Olives

A special omelette made with spring onions and olives along with cheese is sure to be a winner at the breakfast table!

Course Breakfast

Cuisine International

Keyword Cheese, Eggs, Omelette

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 185kcal

4 eggs
4 small spring onions minced you can use 2 medium size regular onions if you dont have spring onions
1/2 cup spring onion greens chopped
1 large tomato finely chopped
2 tbsp coriander & mint leaves finely chopped
4 pitted green olives roughly chopped OR 1/4 red or yellow bell pepper roughly chopped
1 tsp white pepper or black pepper if you dont have white
1/2 tsp or a dash of Rosemary seasoning *optional - you can replace it with Oregano
1 large green chillie minced
1/4 inch ginger minced
2 cubes about 2 dtsps cheddar cheese grated
oil for frying
salt to taste about 1/4 tsp for 4 eggs - dont overdo the salt as the cheese and olives bring in enough saltiness

In a bowl, beat the 4 eggs and whisk them well.
Add white pepper and Rosemary and whisk a little & divide the mixture into two portions
Combine the chopped ingredients - spring onions, greens, tomato, ginger, green chillies, olives or bell peppers and set aside. Divide into two portions
Heat some oil in a non-stick pan and when it is really hot pour a portion of egg mixture and wait for about ten seconds for it to set and form a base. Reduce flame immediately to sim (very slow fire)
Sprinkle the combined ingredients, half the portion of shredded cheese & 1 tbsp of coriander+mint garnish evenly over the egg base
Slowly fold one side of the omlette and then the other as shown in the picture below. The slow fire ensure that you get a beautiful golden brown base.
Flip over the omlette (optional) in order to cook the eggs well.
Serve hot & enjoy!!

Even after flipping the inside of the omlette will remain a little gooey. This is just the melted cheese!