Cheese Omelette

The humble omelette, France's gift to the vegetarian. I'll will never forget a cheese and onion omelette I once had in Tourrettes-sur-Loup which sent me into raptures. It was so tasty that I have forever since been trying to recreate that moment. I'm sure this recipe is the cl0sest I've got.

Ingredients
serves 2
4 free-range eggs

1 onion

125g mild cheese, grated

2 tsp Dijon mustard
15g butter
1 tbsp olive oil

Salt 

Pepper

15g chives, finely chopped

Method

Peel the onion and cut in half, then thinly slice.

In a heavy bottomed pan heat the olive oil over a medium temperature. Next melt the butter before adding the onion. Gently fry for about 5 minutes. When the onions soften and become translucent turn the heat down to low. Add a teaspoon of mustard powder and season well with plenty of salt and pepper. Cover with a lid and allow to cook slowly for a further 15 minutes. The onion should have caramalised nicely without any burnt bits. Remove from the pan and set aside.

Crack the four eggs into a bowl, season well with salt and pepper.  Add the chives,  and whisk a little with a fork.

Pour in half the egg into the the frying pan on a medium heat. Stir a little with a wooden spoon. Add half the fried onions and then half the grated cheese. 

Add and cover with the lid for a 1 - 2 minutes.

The length of cooking time depends on your personal preference. I prefer it to be on the verge of under-cooked,  whilst others will prefer it to be well cooked.

Finish the omelette off quickly under the grill to melt the cheese. Fold in half and turn out onto a warm plate.