Here is an omelette recipe which is a definite favourite. I like to make one big omelette for two at the same time.
In a non-stick pan, fry a quarter of an onion with 5 rashers of chopped streaky bacon in a small knob of butter. Then, add the secret ingredient - chutney! You need about a tablespoon of chutney for this. Stir the whole lot around with the bacon and onion and you will see them get nice and sticky sweet. Let them cook for a few minutes.
Next: add a few slices of chopped baby tomatoes and allow them to cook together with the bacon and onion for just one minute. Then remove the whole lot and set aside.
Beat together four eggs with a tablespoon of tap water. There should be enough residual fat in the pan, but if not, add a little more butter. Then pour the eggs into the pan on a low-medium heat.
Generously sprinkle grated mature cheddar cheese over the whole omelette. Then, on one half only, spread out the fried onion and bacon mixture. Keeping the filling on one side makes it easier to flip. Sprinkle a little salt all over, to bring out the flavours.
When the omelette looks close to ready, with melted cheese and firmer eggs, add a few slices of avocado. Allow the avo to just warm through.
Then flip the cheese half of the omelette over the filling part. Using your spatula, gently cut your omelette in half.
