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Put the butter and chopped shallot into a microwavable mug. Cook for 30 seconds, remove from the microwave and stir. Let the mug cool down a little, then swish the butter and shallot around the mug to coat the sides lightly.
In a bowl or jug, beat the eggs with a fork, then add the parsley, peppers, chives, cheese and a small pinch each of salt and black pepper.
Pour the egg mixture into the mug and return it to the microwave, cook for 20 seconds. Next, open the microwave and stir the egg, repeat the cooking for 20 seconds and stir again. Finally, cook for another 20 seconds, during which time the egg will start to set.
Remove the mug from the microwave and let it stand for 1 min. If the omelette is not set enough for you, put it back in on 50% power for no more than 20 seconds.