Ingredients
4 large eggs
1 tablespoons chopped fresh mixed herbs (e.g. chives, parsley and basil)
4 tablespoons skimmed milk
2 oz melted butter
1 tin Heinz Macaroni Cheese
2 oz Cheddar Cheese
Sea Salt and freshly ground black pepper
Method
Beat the eggs with the herbs, milk and seasoning, stir in the macaroni cheese and cheddar [or cheese of choice] with a spatula.
Heat the butter in a small non-stick frying pan.
Pour in the egg mixture and cook over a medium to low heat.
As the egg sets, drag the edges into the centre of the pan, so the uncooked mixture runs to the outer edge.
When all the egg has about set remove from heat and flip the one half over the other using a spatula, then transfer the omelette to a warmed plate and serve with crusty bread, tomato & onion salad [dressed with white wine vinegar and sea salt].
Serves 2