At Café Nice, Joshua Niland serves this with meli melo cheese,
which is available from some cheese shops, but he also suggests
Pyengana cheddar as a great substitute. The caramelised onion
recipe makes enough for about four omelettes.
3eggs80 mlpouring cream1 tbspfinely chopped chives, plus extra to serve1 tbspbutter50 gmcoarsely grated meli melo (or other semi-hard cheese, such as cheddar)Softherbs such as chervil, dill and tarragon, to finishCaramelised onions900 gmonions (about 5), thinly sliced40 gmbutter1½ tbspolive oil1 tspcaster sugar3 tsptiny capers in salt, rinsed, drained
For caramelised onion, combine onion, butter, olive oil, sugar, 100ml water and a large pinch of salt in a large saucepan over low-medium heat, cover and cook, stirring occasionally, until onions are soft and creamy (10 minutes). Remove lid, increase heat to high and cook, stirring occasionally at first, then more continuously towards the end of cooking, until onions are golden and caramelised (15-20 minutes). Remove from heat and stir in the capers.
Preheat oven to 180C. Whisk eggs and cream in a bowl until smooth and even textured, then add chives and a pinch of salt.
Heat butter in a 20cm-22cm non-stick ovenproof frying pan over medium heat until foaming. Pour in egg mixture and use a fork to scramble eggs on top until just set on the bottom. Top with dollops of caramelised onion, cheese and herbs. Season with freshly cracked black pepper and transfer pan to oven until egg is just set and cheese begins to melt (about 1 minute). Remove pan from oven and gently turn omelette out onto a warm plate. Top with extra chives, sea salt and freshly cracked black pepper and serve.