Cover with a lid (14) and cook for about 2 minutes. At this point, using a spatula, fold the omelette in half (15). Ensure the outside is well-golden while the center remains creamy (16).

Cook until the top is completely dry and the bottom is deep golden. Carefully loosen the omelette with a spatula and gently turn it over. Cook the other side until it also is deep golden and ...

Season with salt and pepper. Using a spatula, fold one third of the omelette into the middle, then turn the omelette onto a warm plate folding over itself. Serve immediately.

3. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelette cooks evenly. 4. Once the ...

Reduce the heat. As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese ...