(Serves 1)

  • 2 eggs
  • Salt and pepper
  • A knob of butter
  • Omelette filling suggestions:
  • 30g ham, cut into strips with slices of tomato
  • 30g grated hard cheese such as Cheddar or Gruyere
  • 30g smoked salmon, cut into thin strips
  • 1tsp chopped soft herbs - try parsley with dill, chervil or chives
  • 1tbsp each sweetcorn and diced red pepper, plus one thinly sliced spring onion
  • A handful of button mushrooms sauteed in a knob of butter

Break the eggs into a bowl and whisk them until they're slightly frothy. Season with salt and pepper.

Heat a small frying pan - about 14cm - over a medium heat. Melt the butter and when it starts to foam, tip in the eggs.

Stir the eggs once or twice, then leave them to cook undisturbed for about 30 seconds.

When the eggs start to set at the edge of the pan, lift the cooked edge towards the centre. At the same time, tip the pan so that the uncooked egg runs into the space that's left. Do this 3 or 4 times until there is no runny egg left on the surface of the omelette.

Now add your filling. Turn off the heat and fold the omelette over. Transfer it to a plate and serve immediately.