Ingredients 2 eggs 1/2 teaspoon salt pepper 20 g (1 tablespoon + 1 teaspoon) oil 1 tablespoon. grated cheddar, cheddar, parmesan or similar cheeses or crumbled feta cheese

Preparation

Break the eggs into a bowl, add salt and pepper, and beat lightly with a wire whisk. At the end of this whisking, the egg yolk and white should be mixed together, but the egg whites should be foamy. Melt a tablespoon of oil in a pan. Move the pan from side to side so that the oil covers the entire bottom and edges of the pan. Just before the oil gets hot and starts to change color, add the beaten eggs.

With a fork in one hand, cook the egg mixture by mixing it from the edges inward. Meanwhile, sprinkle the cheese on the omelette. When the egg starts to harden and the middle is still slightly wet, hold the pan firmly by its handle and shake it back and forth to ensure that the omelette does not stick to the bottom. Meanwhile, scrape off the omelette stuck to the sides of the pan with a spatula or fork. Fold the omelette in half and shape it into a half-moon shape.

Transfer to a preheated plate. Brush the remaining 1 teaspoon of oil onto the omelette. Serve hot.