Ingredients (serve 2)
- 4 eggs
- 1/3 cup milk
- ¾ cup shredded cheese
- 1 red capsicum (bell pepper), finely diced
- 4 green onions, trimmed, thinly sliced
- ¼ cup flat leaf parsley leaves, finely chopped
- 20g butter
- 2 teaspoons olive oil
Whisk eggs, milk, ¼ cup cheese and salt and pepper in a jug. Combine capsicum, onion, parsley and remaining ½ cup cheese in a bowl.
Heat half the butter and half the oil in a 19cm (base) non-stick frying pan over high heat until sizzling. Reduce heat to medium-low. Pour in half the egg mixture. Cook for 2 to 3 minutes or until egg starts to set.
Sprinkle half the capsicum mixture over omelette. Cook for 3 to 4 minutes or until egg is golden and set. Roll up omelette. Slide onto a plate. Repeat with remaining butter, oil, egg mixture and capsicum mixture. Serve.