Surely one of life’s simple pleasures a freshly cooked omelette, still warm from the oven. Made lovingly with farm fresh eggs, fresh herbs, and melted cheese, an omelette is simplicity itself, and takes only minutes to prepare.

An omelette is like the little black dress of cookery; it is:

• eminently suitable for any occasion (be it a decadent, lazy breakfast cooked by your lover, a glamorous ladies lunch over a glass of wine, or a quick after-work supper upon realising there is simply nothing in the fridge)
• highly versatile (any manner of gourmet accessories can provide an instant update, whether it’s cured meats, different vegetables, or simply herbs and cheese)
• simple and always chic.

… all this is well and good to know in theory, but how does one actually go about creating one of these luscious little creations?

Food writer / the original Domestic Goddess, Elizabeth David, famously said that an omelette should take only three minutes to prepare. And guess what? This is certainly within the realms of possibility for mere mortals (aka: toi et moi).

The idea is to get all your fillings ready, grate the cheese, and turn the grill on in advance. Then all that is left to do is to melt some butter in a pan, whisk three eggs together, gently cook these in the pan, scatter on the filling and cheese, before popping under the grill. All that is left to do is to gently fold it on to a plate, et voila! you have a perfectly elegant little meal.

Omelette for one

Ingredients:

1 tsp butter

3 eggs

Filling, prepared (see below for filling ideas)

Cheese

Method:

1. Pre-heat grill/broiler
2. Melt the butter in a small saucepan over medium heat (ensure the pan is able to be placed under a grill – I use a small 26 cm non-stick pan with a metal handle)
3. Whisk the eggs together, and season with salt and pepper
4. Pour the eggs into the pan, lower heat, and stir with a spoon, letting the un-set eggs move about so they fill up any gaps in the saucepan
5. Once the eggs look about 50% cooked, leave them as is over a low heat so the base starts to set
6. Sprinkle over the prepare filling and grate over or place cheese on top, and place pan under the grill
7. Cook under grill until the omelette is just set; it is supposed to be very slightly wobbly in the centre, and in no way overcooked
8. Fold into thirds, as in the picture, and gently slide onto plate; scatter with fresh herbs to serve

Filling ideas:

• zucchini sauteed with lemon, and goats cheese
• roasted red pepper and parmesan
• prosciutto and taleggio
• chopped herbs (I like chives, mint and parsley) and cheese (try parmesan or ricotta)
• sauteed sauteed mushroom and parmesan
• tomato and herbs
• sauteed baby spinach and smoked salmon