A letter to my baby sister:

Dear Scolly,

this post is for you… after weeks of nagging and primarily in memory of those summer holidays spent at home, when you’d sleepily waddle out of your bedroom and mumble: “What’s for breakfast?”. And every morning I’d cook us up an omelette, filled with various treasures found in Mum and Dad’s fridge.
Now that you’re grown up and slowly turning into a little chef of your own, you can add our summer holiday breakfast omelettes to your growing recipe book.

Love you lots,
Heidi xxx

SERVES 2
PREPARATION 10mins
COOKS 10mins

………………………………………

INGREDIENTS

• 4 eggs
• a dash of milk
• 3 slices of honey roast ham, chopped
• a handful of grated cheddar
• a sprinkle of chopped basil
• salt and pepper to season

PREPARATION METHOD

1. Whisk the eggs with the milk and a little pepper.
2. Heat some olive oil in a frying pan. Once hot pour in your egg mix. Immediately turn the heat down to medium.
3. Sprinkle your ingredients over the egg mix and cook for a couple of minutes until the bottom is cooked but the top is still liquid.
4. Carefully fold your omelette in half and cook for a further 3-4 minutes. Take off the heat and cover with a lid for a couple of minutes while you get your plates ready. Season to taste. 

The cooking time is really dependent on the power of your stove. The trick is to take the eggs off the heat when they still look pretty runny. The heat of the pan will continue cooking them. And there’s nothing worse than a dry omelette.

Serve with toasted sourdough bread or a side salad and a nice cup of tea :) Happy cooking, Etta x