Serves 2
In a jug, whisk together 4 eggs, 2 tbsp chopped chives, 2 tbsp milk and some salt and pepper. Melt a knob of butter in a non-stick pan over a medium heat. As the omelette begins to set, gently push cooked edges toward the centre, tilting the pan to let the uncooked egg flow underneath. When the eggs are set, scatter 50g soft cream cheese over one side, then fold the other side over the cheese. Slide the omelette out of the pan and cut in half. Place on two serving plates and serve with sliced ripe tomatoes and your favourite bread.
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