Inside out cheese & chilli omelette

Normally, we put cheese inside an omelette, so it melts and oozes when we cut into it. But what if we wanted the cheese to attain a higher form, its best form - browned, nutty, crunchy? 

That's what inspired me to experiment, successfully, to turn the humble cheese omelette inside out. Quick, easy to customise with different flavours, here I have taken inspiration from India with coriander and green chilli, but other ideas could be chilli oil, ham, smoked salmon & dill, roasted peppers & feta… cheese on the inside and outside - go wild!

Ingredients:

• grated cheddar cheese

• 1 egg

• dash of any milk or cream

• 1 spring onion

• 1 green chilli

• coriander

• salt & pepper

• bread & butter

Tip: The melting cheese releases enough oil, no need to add any to the pan. Use pre-bought grated cheddar cheese - the added anti-caking agent (usually potato starch) helps the cheese brown and not stick to the pan. Cheese can be salty - add more salt accordingly.