Crack the eggs into a bowl with a pinch of salt and and pepper.
Beat eggs with a fork.
Heat an 8 inch non stick frying pan on low and add the butter.
When the butter is melted and bubbling carefully pour in the eggs and shake the pan to spread the eggs evenly around it.
The eggs will firm up as they cook. While there is still runny egg on the top sprinkle in the cheese.
Using a flexible spatula around the edges, loosen the omelette.
When the omelette is firm enough, fold it in half. Continue to cook until the base is golden brown. Turning the omelette over is optional.
Serve with anything you like.
The basic omelette can be embellished pretty much any way you want. The cheese is optional.
The basic rule is: If you can fry it you can make it an omelette.
Fry whatever you have in the frying pan before you pour the eggs in. With additional ingredients in the pan it can help to add a tablespoon of water to the eggs before beating them. This helps the eggs run into the ingredients but may need a little more time to cook.
Why not try:
A chopped bacon rasher
2 or 3 sliced new potatoes (or leftover roast potatoes sliced)
5 or 6 Halved cherry tomatoes
Wafer thin ham cut into slices
2 or 3 sliced mushrooms
1/3 Chopped bell pepper
Chopped chorizo sausage
Red or green chilli peppers to taste
Torn pieces of sliced wholemeal bread drizzled in olive oil
Fresh or frozen spinach
Any combination of the above (obviously you may need to adjust quantities to fit!)
For a super indulgent omelette squeeze a tablespoon of mayonnaise onto the eggs before you fold it.