Servings: 1 – Prep Time: 5 mins – Cook Time: 5 mins – Total Time: 10 mins
Ingredients
- 3 large eggs
- 2 tbsp milk (optional, for fluffiness)
- 40g (1.4 oz) thinly sliced or finely chopped biltong
- 30g (1 oz) cheddar or gouda cheese, grated
- 1 tbsp butter (or olive oil)
- Salt & pepper to taste
- Fresh chives or parsley, chopped (for garnish)
Instructions
Beat the eggs
In a bowl, whisk together eggs, milk (if using), salt, and pepper until well combined.
Heat the pan
Place a non-stick frying pan over medium heat. Add butter and let it melt, coating the base evenly.
Pour & cook
Pour the egg mixture into the pan, tilting slightly so it spreads evenly. Cook without stirring for 1–2 minutes until the base is just set.
Add biltong & cheese
Sprinkle biltong and grated cheese over one half of the omelette. Cook for another 1–2 minutes until the cheese starts to melt and the eggs are mostly set.
Fold & finish
Use a spatula to fold the omelette in half over the filling. Cook for 30–60 seconds more, just until the center is cooked to your liking.
Serve
Slide onto a plate, garnish with fresh chives or parsley, and serve immediately.
Tips & Variations
- Extra flavor: Add caramelized onions, mushrooms, or spinach along with the biltong.
- Keto-friendly: Skip the milk for a richer, denser omelette.
- Heat kick: Sprinkle in a pinch of chili flakes or drizzle with hot sauce before folding.
