- 3 eggs, as fresh as possible, preferably organic and free-range, room temperature
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 knobs unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp finely, freshly grated parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
To cook with herbs
- 2-3 chopped tarragon leaves
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 tbsp each snipped chives and chopped chervil or parsley
Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…
To cook with cheese
Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.
Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.