Instructions: Break eggs in a basin, add a pinch of salt, a good twist of pepper and chopped herbs.

Whisk well with a fork or a balloon whisk until the eggs are thoroughly combined. Heat the omelette pan and wipe it clean.

Add 1/2 oz of butter to the ban (do not allow it to go brown). Add the egg mixture and cook quickly, moving the mixture continuously with a fork until lightly set.

Fold the omelette in the pan and tap the pan so the omelette gently drops in a plate. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.