Omelette is one of my favourite lunch meals. I thought for a long time that I didn’t like omelettes, because I wasn’t thrilled about the eggy taste. But I do like this version. The trick is the cheese, it removes the eggy taste.
Omelette 1 portion
2 eggs
a splash of cream/milk/water (I use what I’ve got at hand, but prefer dairy products)
50 ml grated cheese
2-3 spring onions, finely sliced
salt & pepper
Whisk together egg and liquid, season. Melt a knob of butter in a frying pan on medium to low heat. Pour in the egg mixture when the pan is hot, but be carful not to burn the omelette. When it’s starting to solidify but is still smudgy, sprinkle the cheese and spring onions on top. Let the cheese melt a little before removing the pan from the heat. Fold in half.
You can easily make this dish the day before and heat it up in the microwave at lunch time.
In Swedish.
Scandelights 