Summer omelette

Method

1 Crack the eggs and either mix them in a blender or beat them super well with a whisk. If needed, pour the egg mixture through a strainer to remove any shell. 2 Take a 17–19cm non-stick frying pan and heat it to medium heat. Add a dash of olive oil. 3 To make one omelette, pour the egg mixture into the hot pan. Allow the mixture to spread over the surface. 4 Stir the mixture a little to distribute it evenly. As it begins to set, make sure it has flattened out. 5 Fold the sides into the centre to shape the omelette. 6 Flip it over to cook the top. 7 Slide the omelette onto a serving plate. 8 You can arrange the toppings however you like. We usually keep it pretty loose, just sprinkling them over the top and around the plate. Garnish with olive oil.