Double Cheese Omelette

Directions

1. 1
   Beat the eggs in a bowl with the Cheddar and Parmesan, half the chives, and some salt and freshly ground pepper. Beat the cream cheese with the remaining chives.
2. 2
   Heat a heavy-based frying pan over a fairly high heat and add the butter. Let it melt and heat through thoroughly. Give the egg mixture one last stir and pour into the pan.
3. 3
   Swirl around to coat the base evenly then allow the omelette's edges to set. Loosen the edges with a fish slice or palette knife and lift the edges up here and there, letting the runny egg flow down.
4. 4
   Repeat this process until the omelette is cooked, with just a film of moist egg remaining on the surface.
5. 5
   Remove the omelette in its frying pan from direct heat. Spoon the cream cheese down the centre and fold the omelette over the cream cheese filling.
6. 6
   Transfer the omelette to a warm serving plate, slice in half and serve at once.