Whip up this quick and easy omelette for a fast, simple and tasty meal that all the family will enjoy.
- 2 organic or free range eggs
- 70 g of Dizzy Goat Chèrve
- 1 spring onion
- Handful of finely diced Chorizo
- About 1oz butter
- Tablespoon vegetable oil
- Salt and ground black pepper
Heat the vegetable oil in a pan and and the chorizo, tossing it in the oil until nice and crispy. Drain well to remove any excess oil and set aside for later.
Whisk the eggs until they are light and bubbly. Season with salt and pepper. On a clean frying pan melt the butter, and pour in whisked egg. Move the egg gently with a spatula from the side to the centre.
When the egg begins to set, crumble the cheese into the middle part of the omelette, sprinkling over the chrizio and diced spring onion.
Fold the omelette in half then with spatula flip over to other side and leave to cook for 30 seconds to 1 minute.
Serve straight from the pan with fresh crusty bread and a side salad.