• 3 large free range eggs
  • 2 tblsp pouring cream
  • seasoning
  • 1 tsp freshly chopped parsley
  • ½ onion (diced)
  • 50 g grated cheddar cheese


  • In a mixing bowl whisk the three eggs in a bowl with the chopped parsley and a little salt and pepper.
  • Heat a pan with a little oil or butter on the pan and cook the onion until it is golden brown and then add in the whisked up eggs and cream.
  • Cook them over a high heat whisking continuously until the mixture begins to set slightly.
  • Leave it to set for a moment, spread with a portion of the cheese and then fold the omelette over in half and sprinkle with the remainder of the cheese.
  • Pop it under a preheated grill for 30 seconds to melt the cheese and then serve immediately