13.Cheese Omelette : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


to make two small or one large portion

2 eggs

2 oz / 50g Gouda cheese

1 oz / 25g butter or olive oil

a few chives cut fine with scissors.

salt and fresh ground black pepper to taste.


Beat the eggs and stir in the chives, salt and pepper.

Cut the cheese into very thin slices or use grated cheese.

Heat the grill.

Heat the butter or olive oil in a frying pan and when hot pour in eggs.

Immediately place the cheese over the omelette.

As soon as the omelette is almost cooked beneath place the frying pan under the grill until the cheese melts. (Don't put the handle under the grill!)

Flip the sides of the omelette to the centre and serve immediately.


Any of the following can be added to the omelette before cooking:

1 tomato sliced thinly

1 oz / 50g mushrooms

A lighter omelette can be made by separating the egg yolk and white. Beat the yolks and the whites separately before folding them together.