Читать книгу From Season to Season: A Year in Recipes - Sophie Dahl - Страница 15

Apple cider omelette

There is nothing more English nor more autumnal than an apple swollen from the tree in late September. This omelette celebrates that in my house. Put your scarf on and kick some leaves!

SERVES 1

2 tablespoons of butter

¼ of a small onion, peeled and finely chopped

2 teaspoons of apple cider vinegar

Salt and pepper

3 eggs

50g/½ cup of mature/sharp Cheddar cheese, grated

1 teaspoon of sumac

1 teaspoon of fresh chopped thyme

Melt 1 tablespoon of butter, on a medium heat, in a non-stick frying pan. Add the onion and turn the heat down, cooking until it is soft. Add the apple cider vinegar and season, cooking until the vinegar is absorbed. Whisk the eggs and, adding the rest of the butter to the frying pan, pour in the eggs over the onion mixture, making sure it’s distributed easily. Agitate it a bit and add the Cheddar, sumac and thyme. Flip it, cooking for another 30 seconds or so until cooked, and serve.