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Nutrition: per serving

  • kcal381
  • fat33g
  • saturates10g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein22g
  • salt0.86g
    low
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Method

  • step 1

    Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.

  • step 2

    Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.

  • step 3

    Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

Recipe from Good Food magazine, August 2003

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.8 out of 5.11 ratings

trishtate29

Very quick and easy and very tasty. I added extra Chili flakes for an extra kick

jul34es avatar

jul34es

had this for a quick tea tonight after work and it was very easy and very tasty

Squidge180

A star rating of 5 out of 5.

Great recipe really easy and very tasty. Only changes we make are to use mature cheese and coriander from a jar.

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