Ingredients
- 10g butter
- 2 medium eggs lightly beaten
- 6 cherry tomatoes quartered
- 15g shavings of Lancashire cheese
- Chives to garnish
- 1 slice granary toast
How to make it
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Heat a non-stick pan with the butter
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Pour the eggs into the hot pan and allow to set for 1 to 1.5 minutes
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Stir or scramble briefly and add the tomatoes and cook for a further 1 to 2 minutes until just cooked
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Sprinkle with cheese and chives
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Fold the omelette and serve with the toasted bread
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Season well and serve
Try adding 15g of fresh spinach along with the tomatoes.