|Butter||1⁄2 Ounce (15 Gram)|
|Eggs||4 , lightly beaten|
|Freshly ground black pepper||1|
|Grated mature cheddar cheese||3 Tablespoon (Or Tasty Cheese)|
|For vegetable filling|
|Butter||1⁄2 Ounce (15 Grams)|
|Onions spring||2 , finely chopped|
|Button mushrooms||6 , sliced|
|Pepper red||1⁄2 Small, cut into thin strips|
|Chopped fresh coriander||1 Teaspoon|
1. To make filling, melt butter in a frying pan and cook spring onions, mushrooms, red pepper and coriander for 2 minutes or until tender. Remove from pan, set aside and keep warm.
2. Melt butter in a clean omelette pan. Place eggs, milk and black pepper to taste in a bowl and whisk to combine (a). Pour half the egg mixture into pan and, as the omelette cooks, use a palette knife, fork or skewer to gently draw up the edge of the omelette (b) until no liquid remains and the omelette is lightly set.
3. Top half the omelette with half the filling, then sprinkle with half the cheese. Fold omelette over, slide onto a serving plate (c). Repeat with remaining ingredients and serve immediately.