05 Omelette Parcel (1)

Looking for a quick alternative to cereal at breakfast? This neat little omelette has your name on it. Use good quality free range eggs, and the trick to avoid a dry omelette is to cook it slowly and removing it from the heat while it’s still a little soft in the centre. Here we’ve use a filling of goat’s cheese and chives, but you also do tuna and parsley, ham and cheddar, or pan fry a few mushrooms and pair them with gruyere.

 Serves 1 


  • 1tbsp - butter or coconut oil
  • 2 - free range eggs, lightly whisked with a splash of water
  • 20g - goat’s cheese
  • 1tbsp - chives, roughly chopped


  1. Heat the butter or oil in a non stick frying pan over medium heat.
  2. When it’s sizzling, add the eggs and swill to cover the base of the pan.
  3. Turn the heat down immediately to low and watch with a hawk’s eye!
  4. When the edges start to firm but it’s still undercooked in the middle, crumble the goat’s cheese and chives into the centre of the omelette. Use a butter knife to lift each side gently towards the centre, leaving the filling exposed.
  5. Let it cook for just another couple of minutes before sliding onto a plate and serving immediately.