Preparations

First grate some of your favourite melting cheese. I loooove Jarlsberg cheese, so I grated quite a bit of it. ;-) Next, get a clove of garlic, cut off the end, put the blade of your knife flat on the clove and give it a firm squash. Now you can easily peel off the remaining 'shell' and slice it. Also slice about 3 thin slices off the top of a red chili pepper if you want to give your omelette a little kick.
When all is prepared, slowly heat up a pan to medium heat. While it is heating up, you can break an egg and whisk it in a cup. Add some salt 'n peppa, thyme, basil and a little bit of rosemary to the mix.

Cooking it

When the pan is hot enough, add a lump of butter and tilt it through the pan till it's melted, but not brown yet. Add the garlic and the chili pepper and stir it briefly with a spatula to get the flavour all through the butter. Next, add the seasoned egg mix and stir it lightly with your spatula while shoveling the pan till the texture is changing. Then, add the grated cheese; be generous in the middle, but don't add so much that it won't melt! Wait till the cheese has melted, and make sure the omelett isn't stuck to the pan; you should be able to move it around the pan just by tilting the pan. (Use your spatula on the edges if necessary)

Presentation

Tilt the pan so the omelette moves towards the edge of the pan; use the spatula to flip it over onto itself like an envelope. Let it simmer just a little bit more like this and serve it with a glass of milk!

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