3 teaspoons cold milk
butter (for frying) or oil (for frying)
salt and pepper
1⁄4 cup grated halloumi cheese
Break eggs into a bowl.
Add milk, salt and pepper.
Add the butter to a preheated frying pan and increase the heat until the butter sizzles.
Pour in the egg mixture and cook until the top is still liquid.
Add the grated Halloumi and fold over one-third of the omelette.
Reduce heat to medium and cook 2-3 minutes on each side and tip over onto a warm serving plate. Serve with fresh salad.
I added baby spinach, roughly torn.
Recipe and photo : Melissa Ann Vermeulen