- 4 free-range eggs, separated
- 75g/2½ oz cheddar cheese, grated
- 3 tbsp double cream
- handful rocket, chopped
- ½ tsp cornflour
- salt and freshly ground black pepper
- 2 tbsp chopped chives, plus extra to garnish
- 2 tsp butter
- Preheat the oven, and a baking sheet to 200C/400F/Gas 6.
- Place the egg yolks, cheese, cream, rocket and cornflour into a bowl and mix together.
- Place the egg whites into a clean bowl and whisk, until the egg whites form stiff, glossy peaks when the whisk is removed.
- Fold the egg white mixture into the egg yolk mixture and season well with salt and freshly ground black pepper.
- Fold one tablespoon of the chopped chives into the egg mixture.
- Melt a teaspoon of butter in two small omelette pans over a medium heat. Divide the mixture between the two pans.
- Place the pans onto the preheated baking sheet and place into the oven to cook for six minutes, until risen and golden.
- Serve immediately, garnished with the rest of the chopped chives.