This is a rather decadent cheesy omelette made with both mature cheddar and Danish blue cheese.
In a non-stick pan, melt a knob of butter. Fry half a chopped onion together with a few rashers of bacon (cut into pieces) and sliced button mushrooms until they are all are nicely browned.
Then, add some baby tomatoes (cut in half) and a couple of chopped sweet peppadews. Cook for another minute or so.
Remove this mixture from the pan.
Then, beat together four eggs together with a teaspoon of water and a pinch of sea salt and pour this into the pan on a low-medium heat.
Sprinkle a mixture of mature grated cheddar and some squares of Danish blue cheese onto one half of the omelette.
Spread the fried mixture onto the other half of the omelette.
Allow the omelette to cook until the egg doesn't wobble any more and the cheese has melted.
Sprinkle on a few chopped fresh chives.
Flip the cheesy half onto the other half to close the omelette. This makes enough for two (a rather generous helping), so cut the omelette in half (with the edge of your spatula) and serve.
