Simple parmesan omelette with ham and cheese: (Serves 4)


    • 8 eggs

    • Extra virgin olive oil

    • 2 tablespoons unsalted butter, diced

    • 35g freshly grated parmesan, plus extra to serve

    • 100g sliced ham roughly chopped

    • 75g grated gruy√®re

    • Sea salt

    • Freshly ground pepper


    • Gently beat the eggs together with 3 tablespoons water, until just starting to amalgamate.

    • Heat a large non-stick pan over medium heat.

    • Add a dash of oil, and the butter.

    • When the butter is bubbling and nut brown, add the eggs and stir from the outside inwards, allowing the egg to set around the edge of the pan.

    • With the pan on a slight incline and using a spatula, pull the egg back from the side of the pan, allowing it to set as you go.

    • While the egg is slightly runny, place the parmesan ham and gruyere across the centre of the omelette with a little salt and pepper.

    • Fold the first third of the omelette into the centre, then the last third over the top.

    • Allow to cook from an extra 20 seconds then turn the omelette onto a plate.

    • Sprinkle with parmesan and finish with a drizzle of oil and a dash of sea salt and freshly ground pepper.

Source: Niel Perry: Page 66