• ¼ lb. fresh white farmer cheese
• 4 Tbs. preserved chutney
• 4 to 5 eggs
• salt to taste
• fresh-ground black pepper to taste butter
1. Crumble the cheese coarsely. Spoon out the chutney (you can use a little more or less, depending on how spicy it is), and if it has particularly large pieces of fruit in it, cut them into smaller bits.
2. Make a plain omelet according to the directions. When the eggs are nearly set but still moist on top, sprinkle the crumbled cheese over one side of the omelet and spoon the chutney on top of the cheese.
3. Fold the other side of the omelet over the filling and leave it in the pan over low heat for another minute as the cheese and chutney warm up.
4. Serve immediately on warmed plates.
5. This omelet serves 2—or you could make 2 individual-sized omelets with the same ingredients.
