2 medium eggs

1 Tbs water

1 tsp salt, to taste

1 tsp ground black pepper, to taste

10 g butter

1 ½ Tbs chopped fresh parsley

1 Tbs chopped fresh chives

¼ cup finely shredded colby cheese

1

Place eggs, water, salt and pepper into a jug or bowl and lightly whisk with a fork until well combined and slightly frothy. Heat the butter in the omelette pan over medium-high heat until it begins to sizzle and then tilt the pan to coat the surface with the melted butter. It is important to have the pan hot and the butter sizzling before adding the egg mixture so that the egg will cook reasonably quickly and brown underneath, while remaining soft on the top; Add the egg mixture to the pan.

2

Use the back of a fork to quickly draw the cooked egg from the edge of the pan towards the centre and then tilt the pan so the uncooked egg runs to the edge. Repeat this process until the omelette is lightly set - it will only take about 30 seconds.

3

Cook the omelette, without stirring, for another 30-60 seconds or until the underside is nicely browned and the top remains soft and slightly runny. (If you prefer, you can cook the omelette for slightly longer or until the egg is only just lightly set on the top, depending on your taste, but be careful not to overcook it.)

4

Sprinkle the omelette with the herbs and colby cheese.

5

Use the fork to lift one side of the omelette and fold it over the other side to enclose the filling. The cheese will melt from the heat of the omelette.

6

Slide the folded omelette onto a warmed plate and serve immediately.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.