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Recipe

A Bite To Eat With Alice: Classic egg omelette with cheat's sweet chilli

Prep time: 
2
Cook time: 
10
Skill level: 
Low
Serves: 
1
A picture of a finished dish of a classic egg omelette with cheese, chilli oil and herbs.

Sprinkle with chives and dig in. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Journalist, broadcaster and former host of ABC News Breakfast, Lisa Millar joined Alice in the kitchen.

She shared that if she had to, she could live only on eggs.

Given her fondness, Alice whipped up this classic, with a little sweet chilli twist.

A picture of chilli oil in a mixing bowl alongside beaten eggs in a mixing bowl and cheese in a jar on bench top.

Grab your whisk and egg carton, you'll be sizzling in no time. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Classic egg omelette with cheat's sweet chilli

Prep time: 
2
Cook time: 
10
Skill level: 
Low
Serves: 
1

Ingredients

Cheat's sweet chilli

 

Omelette

Method

  1. For the cheat's sweet chilli simply mix the ingredients together in a small bowl and let stand until ready to serve over the omelette.
  2. Get a non-stick omelette pan (they're the small ones in your drawer) on medium heat and leave it to warm up until you can feel the warmth emanating up to your hand. Pour a couple of teaspoons of oil from the jar into the hot pan, along with the butter.
  3. Beat eggs together in a bowl with a pinch of salt until the whites and yolks have combined.
  4. Pour the egg mix into the pan, stirring it about a little with a rubber spatula to help as much of it access the heat evenly as possible and keep the omelette nice and thin. Pop the cheese cubes through the middle of the pan, waiting until the egg sets around it.
  5. When the egg has just stopped being fully runny, give the omelette a little swish in the pan to ensure it hasn't stuck anywhere, then use the spatula to fold one third of the omelette over the cheese.
  6. Pop a plate in one hand, the pan in the other and, if you're feeling daring, turn the omelette out onto the plate so that the other third folds under the omelette and forms a seam. Alternatively, leave the omelette as a half-moon and slip it out of the pan onto the plate as is.
  7. Generously spoon over the sweet chilli and a sprinkle of chives.
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