Parsley omelette

This weekend I am staying inside and social distancing myself. You might be too. So instead of brunching somewhere else, I am making omelette with herb and cheese for breakfast. It's actually really nice to go back to basics and make something that only requires 3 ingredients, and super duper delicious. This is a versatile recipe that you can easily use other substitute ingredients so no pressure to having to make a grocery trip for this.

What you need:
- 2 eggs, 5-10 springs of parsley, 1 inch square cube of cheddar
- salt and pepper to taste

Recipe:
- crack 2 eggs in a bowl and scramble. heat up pan with oil on high heat till oil is heated. pour egg into the pan and turn the heat down to medium.
- chop 5-10 springs of parsley (or any herb!) finely. Mine came out to be about 1/3 of cup. Slice a square inch cube of cheddar (or about 2 tbsp of shredded cheddar)
- cook for a min until egg is firmer, sprinkle a dash of salt, flip egg omelette and put parsley on one side, cheese on the other.
- cook for another min or so, turn down heat a bit more so the cheese can melt but not to burn the omelette.
- use spatula to mark the round omelette in half, fold the cheese side over the parsley side.
- take out and serve with a sprinkle of pepper. eat it while it's hot!

You see, this took 10 min and is one of my go-to breakfast items. I like the simplicity of only a few ingredients and not a whole lot of washing and chopping. The herb is versatile, you can easily substitute with spinach or basil for parsley.

Hope you enjoy this recipe and give it a try sometime.