Classic Omelette

• 3 free-range eggs
• Sea salt and pepper, to season
• Olive oil
• Optional, to serve:
• 3 baby Bocconcini balls (small mozzarella cheese balls)
• Sundried tomatoes
• Fresh basil

In a bowl, beat the eggs and add salt and pepper to taste.

Heat a Le Creuset 24cm Toughened Non-Stick Shallow Frying Pan over medium heat with a drizzle of olive oil, before wiping out the excess oil with kitchen paper. Once the pan is warm, add the egg mixture.

The egg should immediately start to set in the base of the pan. Using a spatula, drag the edges of the raw omelette towards the centre of the pan and repeat in random spots to create folds in the omelette base.

At this point, turn off the heat and allow the residual heat to finish the cooking. Fold the omelette in half, and using a spatula, serve immediately, topped with torn Bocconcini, sundried tomatoes, and fresh basil.