method
1. Beat together the egg yolks, milk and seasoning.
2. Whisk the egg whites until they form soft peaks and then fold them into the yolk and milk mixture.
3. Heat the oil in a heavy based non stick 20 cm (8 inch) frying pan. Carefully pour the egg mixture into the pan and cook over a low to medium heat, until the egg begins to set.This will take 6-8 minutes.
4. Scatter the tomatoes and chives over the omelette and then use a spatula to carefully flip one side of the omelette over the other.
5. Cook for a further 2 minutes. Transfer the omelette to a warmed plate and eat at once.
serving amount
serves 1.
rate this recipe