An omelette is a great way to start your day but it’s also right at home on the dinner table. Farm-fresh eggs, cheddar cheese and aromatic herbs are all you need to create an elegant, simple meal. Some purists insist that the perfect omelette must never colour, but I prefer the flavour that a touch of browning adds.

Yield: 1 serving


3 eggs
1/2 cup shredded aged cheddar cheese
1 teaspoon freshly minced thyme
1 green onion, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
vegetable oil
1 teaspoon Butter


Preheat a heavy sauté pan over medium-high heat.

Vigorously whisk the eggs together until they’re very well combined. Whisk in the cheese, thyme, green onion and salt and pepper.

Add a splash of oil to the pan, enough to cover the bottom with a light film. Drop the butter into the centre of the oil. It will begin to melt and sputter but won’t immediately burn. The oil protects it from the direct heat of the pan so you’ll get browning butter flavour, and not blackened butter.

Pour the eggs into the centre of the pan. Let them sear, sizzle and brown for a moment or two. Browning it now is your best chance to add some caramelized flavour to your omelette. Gently stir the eggs for a few moments until they seem almost fully cooked. Form into an even round omelette shape and let it continue to cook for a few moments, lightly browning the bottom.

Lift the pan, allowing the far edge to droop a bit. In one continuous motion, deftly flip the omelette over. If you’re still mastering your flip you may also use a spatula.

Continue heating for a few more moments until the omelette is cooked through. Slide it out of the pan onto your plate folding it into a half-moon shape as you do. With a hot pan it will take about 2 minutes in total to cook the omelette.


You may use any of your favourite cheeses in this omelette. Tarragon, basil, oregano and simple parsley all taste great too. Instead of your favourite herb try a spoonful of pesto.