- 2 medium eggs
- 40 g finely grated mild Cheddar
- 0.5 tbsp olive oil
- 4 spring onions, finely chopped
- A handful of cherry tomatoes, halved
In a small bowl, whisk together the eggs and Cheddar until well combined. Set aside.
Heat the olive oil in a 20cm frying pan, and gently fry the spring onions for 2 mins.
Pour the egg mixture into the frying pan and cook until golden on the bottom and set.
To serve, cut the omelette into small pieces and arrange on a plate with the cherry tomato halves.