2 organic eggs
a pinch of chilli flakes
3 slices of organic cheddar
two handfuls of rocket
a splash of balsamic vinegar
1 tsp organic butter
Himalayan or Celtic salt and pepper to taste
Whisk the eggs and add the chilli flakes.
Heat the butter in a non-stick frying pan.
Add the egg mixture and allow to cook for about 15 seconds, then reduce the heat to a simmer.
Add the cheddar cheese to one half of the omelette and then the rocket leaves. Season with salt, pepper and a drizzle of balsamic vinegar.
Cook on a low heat for about 2 minutes until the egg mixture is no longer soft. Fold the omelette in half once it is strong enough. Allow to cook for a further 10 seconds and then serve immediately.