Cheddar and Torn Basil Omelette

Remember to keep the eggs runny and you won't go wrong.

Ingredients

• 4 eggs
• 1 tbsp basil leaves, torn
• 50gm cheddar cheese, grated
• 1 tbsp butter
• Salt and pepper

Method

Beat the eggs until just combined, stir in the basil leaves and season with salt and pepper. Heat the butter in a frying pan until foamy then  pour in the eggs and cook over medium to low heat for two minutes. Sprinkle the cheese on top and cook a further 2-3 minutes. Fold the omelette over and cut in half to serve. The inside should be soft and runny.