This is a quick and delicious recipe – the soft, tart cheese offsetting the richness of the eggs brilliantly. Worth a couple of attempts to get the omelette technique down right – then it should be clear sailing all the way.

In a small, non-stick frying pan add a little rapeseed oil and spread across the pan using a kitchen towel. Place on a medium heat and add three eggs. Using a heat-proof spatula start scrambling them in the pan to mix the yolks and white together. Draw in the uncooked edges as well. Then, once the mixture is half-cooked, leave the bottom to set and add dollops of soft cheese (Philadelphia will do) and chopped chives to the centre. 

Once the omelette is done (some like it more wobbly than others) flip over the edge (the one closest to the handle of the pan) into the centre of the omelette. Now slide onto a plate, folding the omelette over the other, open side.

Sprinkle with sea salt and pepper.

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