Ingredients

• 2 eggs, separated

• 30ml/2 tbsp cold water

• 15ml/1 tbsp chopped fresh coriander

• 7.5ml/1/2 olive oil

• 30ml/2 tbsp mango chutney

• 25g/1 oz grated Jarlsberg cheese

• salt and ground black pepper

Serves 1

Method:

1. Beat the egg yolks together with the cold water, coriander and salt and pepper.

2. Whisk the egg whites until stiff peaks form and gently fold into the egg yolk mixture.

3. Heat the oil in a frying pan, pour in the egg mixture and reduce the heat. Do not stir. Cook until the omelet becomes puffy and golden brown on the underside (carefully lift one edge with a platter knife to check).

4. Spoon on the chutney and sprinkle on the Jarlsberg. Fold over and slide on to a warm plate. Eat immediately. (If preferred, before adding the chutney and cheese, place the pan under a hot grill to set the top).