Double cheese, salad onion & chilli omelette

Put a 20-22 cm frying pan over a medium heat and add the butter. Add the salad onions and chilli, then cook, stirring, for a few minutes to soften. Add the beaten eggs to the pan. Season and stir for a couple of minutes so the eggs start to cook. When they are almost cooked, sprinkle over the Cheddar

Turn up the heat a little, cook for a further minute, then top half the omelette with the sliced Brie. The underside of the omelette should be starting to brown a little and it should just be set on top. Drizzle with a little honey, scatter with the herbs and fold over. Slide onto a plate, scatter with extra sliced chilli and herbs, and tuck in. A fresh green salad makes a brilliant accompaniment, if liked.