You will need
4 eggs, beaten together
½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt
¼ cup (60 ml) grated cheddar cheese
1 T (15 ml) butter
1 T (15 ml) chives, finely sliced
freshly ground black pepper
Beat the eggs and Seasoned Sea Salt together.
Sprinkle the cheese in an even layer on a side plate. Microwave on 60% power for 30 seconds until just melted. Leave to stand.
Melt butter in a medium size frying pan, swirl pan.
Wait for butter to sizzle. Add beaten eggs.
Gently stir over medium heat until nearly set.
Roll the cheese using a fork. Place the cheese roll in the centre of the omelette, perpendicular to the handle.
Cover the pan with a lid for 1 minute to set the eggs. Remove lid.
Run a spatula underneath to loosen the omelette.
Using the spatula, tilt the pan away from you and fold the omelette over the cheese, divide, and slide onto two warmed serving plates. Sprinkle with chives and freshly ground black pepper.