Lunches
Cheese omelette
Two eggs and a little Cheddar: a quick pan-cooked lunch to make your own.
This is a simple pan method. Stephen uses an omelette maker for his own breakfast; that appliance version needs its own timings and is not the method below.
This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.
The recipe
Cheese omelette
- Prep
- 5 min
- Cook
- 5 min
- Total*
- 10 min
- Makes
- 1 servings
*Estimated development timings. Timings are estimates; allow extra time if the cooking checks require it.
Ingredients
Tick things off as you go.
What you need
Equipment
- Small non-stick frying pan
- Bowl
- Whisk or fork
- Spatula
- Pan lid
Let’s make it.
- 01
Beat the eggs
Crack eggs into a bowl and beat until the white and yolk are combined. Add black pepper.
- 02
Warm the pan
Heat oil in a small non-stick frying pan over medium heat. Swirl to coat.
- 03
Cook
Pour in eggs. As the edges set, gently draw them towards the centre with a spatula, tilting the pan so uncooked egg flows into the gaps. Reduce heat if the underside browns too quickly.
- 04
Fill and fold
Scatter cheese over one half. Continue cooking until the egg is set with no runny areas, covering briefly with a lid if needed. Fold over and serve immediately.
Ingredient checks
Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.
Allergens: Eggs; Milk.
Make it work for you
Keep the stated ingredient quantities for the first test. Substitutions need separate testing.
For another day
Best cooked and eaten straight away. No storage trial has been completed.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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The miniature kitchen
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Big ideas.
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