Ingredients

• 5 eggs, beaten
• 3 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 onion, sliced
• 75g/3oz Cheddar, grated
•   seasoning

Method

1. Beat the eggs with four tablespoons of water, the parsley and seasoning.
2. Heat the oil in a small frying pan and fry the onion until golden. Pour in eggs. Cook, pulling the cooked egg away from sides and allowing raw egg to run on to the hot pan.
3. When almost set, scatter over the cheese. Fold omelette in half using a palette knife and cook for a further minute.

Notes