Ingredients:

• 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 gruyère

• Sea salt

• Freshly ground pepper

  
  

Process:

• 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