Cheese & chive omelette

It's those eggs again. And using up bits of things from the fridge. Anyway, raw peas are way nicer than cooked.

You'll need:

For the omelette
2 eggs, I like Burford Brown
Big chunk of cheese, grated
A few chives, snipped

And the salad
Handful of cherry tomatoes, halved
Green leaves, I had spinach, rocket and watercress
A few peas in their pods
Dressing, if you like

Method:

Mix up your salad leaves, tomatoes and podded peas on a plate, add some dressing if you have it. I squeezed over a bit of lemon juice and olive oil.

Break the eggs into a bowl, add the chopped chives and salt and pepper if you want. Chilli flakes would be good, too. Give it a stir.

Melt a blob of butter in a non-stick frying pan. Pour in the egg mixture, cook for a couple of minutes, then sprinkle the grated cheese over. Leave for a few seconds, then fold your omelette in half in the pan, and 'roll' it out as best you can, onto the plate.

Et voilà. An authentic Grimshaw omelette.

Effort to taste ratio (both out of 10):
3:6

Verdict:
Absolutely average, if I'm honest. I'll branch out with chilli flakes instead of chives next time. At least I managed to eat in the garden.