Cheddar and Apple Omelet

Serves 1

2 large eggs
½ apple, peeled and sliced
1 slice cheddar cheese
Sliced scallions, if you like
Butter
Salt and pepper
Plain yogurt to garnish, optional

Put a small pat of butter in an omelet pan and sauté your apples and scallions together until just soft, about four minutes. Remove from heat and set the apples aside. Wipe your pan and add a new small pat of butter.

In a small bowl, beat your eggs with a small splash of water and a small pinch of salt. Heat your pan to medium high, and when the butter has melted and no longer bubbles but has not started to brown, pour in your eggs and distribute them evenly across the pan. Gently push the eggs to one side and redistribute the uncooked egg across the pan. As soon as the eggs are almost firm, to one side of the eggs add the cheese, apples, and scallions, and then flip the other side of the eggs over the top to form your omelet. Add salt, pepper, and a dollop of yogurt, if you like.