2 Eggs

1 small Tomato

1 tbsp Milk

1 tsp Butter

1 tbsp Parmesan, grated

1 tbsp Parsley, finely chopped

1 tbsp Cheddar, grated


  • Cut the tomato in half, de-seed and finely dice.
  • Lightly beat the eggs with milk, sea salt and pepper together with a fork.
  • Pour in the egg mixture immediately and cook over medium-high heat, ensuring the egg is being cooked evenly on the pan.
  • When the underside is golden lower the heat. Scatter the grated cheese, herbs and diced tomato on top.
  • Cook for a further 30 seconds then slide the omelette form the pan onto a plate, ensuring the omelette folds over itself.
  • Rub in butter, remaining cheese, tomato and herbs and serve immediately.