This is a really quick and inevitably tasty meal. Start by preparing the egg mixture – I use 2-3 eggs per person depending on how hungry I am. Crack the eggs into a bowl or jug, season with pepper only, add a small amount of milk e.g. half an egg shell full, or double cream if you have it, and whisk together. You can also add some finely chopped parsley if you have some available. Next examine the contents of your fridge and store cupboard and do any necessary vegetable prep. This could include cooked carrot, peas, parsnip, squash, french beans or cooked new potatoes. Dice everything to approximately the same size. I usually start by gently frying a shallot or half a small onion in a knob of butter on a low heat to soften it – you don’t want it to go crispy. You could also fry off a couple of finely chopped mushrooms or some sweet pepper at this point. Add whatever leftover cooked vegetables you have prepped and mix until the mixture is hot through. Skin a large tomato (drop into a bowl of boiling water, then refresh in cold water after 2 minutes at which point the skin should peel off easily) and de-seed it before chopping up the fleshy part. Add the tomato to the rest of the mixture, then immediately add the egg mixture and give everything a stir before evening it out across the pan. Turn the heat up to medium and leave it until it is set. You can finish setting the top half under the grill. Just before serving add a handful of grated cheese to the top.

Serving is easy if you have a good non-stick frying pan. Slide a fish slice under the omelette until the whole thing is loose in the pan. Slide it out onto a plate and as the first half hits the plate fold the other half over the top of it so that the melted cheese is stuck in the middle. If your pan sticks then it will be a complete pain to serve and you are likely to end up with egg hash on your plate….but it will still taste good!