Ingredients
- 6 free range eggs
- A splash of milk
- Salt and pepper
- A good knob of butter
- 2 fillets of smoked mackerel, flaked
- 80g Cheddar cheese, grated
- 3 spring onions, trimmed and shredded
1 Set the oven to 200 degrees Celsius.
2 Whisk the eggs with the milk, salt and pepper.
3 Melt the butter over a medium heat in a non-stick pan until it starts to foam then add the eggs.
4 Turn the eggs around the pan for a minute or so, scraping the bottom all the while. A spatula is best for this.
5 Scatter the mackerel over the top of the eggs, followed by the cheese, then put the pan in the oven for 12 minutes until the omelette is golden and puffy.
6 Remove from the oven, allow to cool a little then gently prize it out of the pan using the same rubber spatula. Scatter the spring onions over the top.
7 If you have difficulty getting the omelette out, simply serve it in the pan.
