Nepalese omelaet Ingredients 4 large eggs (for two omelets) Splash of milk 1/2 red chili, finely chopped 50g cheese, grated 2 tsp chives, finely chopped 1 shallot, finely chopped 5 button mushrooms, finely chopped 2 tomatoes, seeds removed and finely chopped 2 knobs of butter (1 for each omelet) Salt and pepper Method Break the eggs into a bowl and whisk with a fork until the egg yolk is completely mixed into the egg whites. Add a splash of milk and give the mixture another stir. Add all the other ingredients to the mixture (except the cheese & the butter) and give it a good mix. Melt the butter in a frying pan on a medium heat, then add the egg mixture. Use a small spatula to run around the edges of the pan, tipping the frying pan so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to use this method until the egg in the center is nearly cooked (it should still be just a little moist), and now add the cheese to the pan. Once the cheese has just started to melt, the omelet should be ready. Fold the omelet over and serve with stir
