Cheesy Omelette with Cumin and Parsley

Ingredients

• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons unsalted butter, softened
• 1/4 cup grated cheddar cheese, shredded
• 1/4 cup grated Monterey Jack cheese, shredded
• 1/4 cup chopped fresh parsley, stems removed
• 1 tablespoon chopped fresh chives, optional

Method

1. 1Crack the eggs into a bowl and whisk them together with salt, pepper, and cumin until the eggs are fully incorporated and the mixture is smooth.
2. 2Heat 1 tablespoon of butter in a medium non-stick skillet over medium heat, until it melts and foams.
3. 3Pour the egg mixture into the skillet and let it cook for 2-3 minutes, until the edges start to set.
4. 4Sprinkle the cheddar and Monterey Jack cheese over half of the omelette, then top with parsley and chives, if using.
5. 5Use a spatula to gently tilt and fold the other half of the omelette over the filling, cooking for another 1-2 minutes, until the cheese is melted and the eggs are just set.
6. 6Slide the omelette out of the skillet onto a plate and serve hot, with the remaining 1 tablespoon of butter melted on top.
7. 7Let the omelette rest for 30 seconds to 1 minute, to allow the cheese to set and the eggs to firm up slightly.

Nutrition per serving