• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 3 eggs
  • 1/2 tbsp butter
  • 1 tbsp chopped onions
  • 1 tbsp chopped spring onion
  • 1/2 tsp chopped red chilli
  • Hot buttered toast, to serve


  1. Crack eggs into a jug and beat with a fork until the eggs run into a thin stream when you lift the fork out of the mixture.
  2. Heat a heavy-based frying pan (or non-stick frying pan with shallow sides) over medium-high heat until the pan is just warm. Add butter and tilt the frying pan back and fourth until the butter is sizzling.
  3. Beat the eggs again, then pour into the pan, tilting it to cover the base with egg mixture. Use a wooden spoon to drag the cooked egg from the outer edge into the centre. Then tilt the pan to allow the uncovered egg to come into contact with the pan.
  4. Sprinkle omelette with onion, chilli and spring onion, and add a sprinkling of salt and pepper. Cook for 30 seconds or until the top is just set, then fold one-third of omelette into the centre. Repeat with the other side and slide the omelette onto hot buttered toast. Serve immediately.

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