Blue cheese and herby baked omelet

How to make Blue cheese and herby baked omelet recipe

Serves 4

Whisk together 8 eggs and 1 cup heavy cream. Season generously with salt and pepper, and stir in a bunch of fresh chives, finely chopped, and a bunch of fresh flat-leaf parsley, finely chopped.

In a large ovenproof non-stick frying pan over a low-medium heat, sauté 2 sliced red onions in a little olive oil and butter for 5–8 minutes until soft. Season again and add the egg mixture to the frying pan, and cook for 2–3 minutes, pulling the mixture away from the edge of the pan toward the center.

Sprinkle with 4½ oz (125g) blue cheese, and transfer to a 400°F (200°C) oven. Bake for 10–15 minutes until set and golden. Remove from the oven, and let cool for a few minutes before removing from pan and slicing. Serve at once.