Four cheese omelette with courgette

Method

1. In a bowl, lightly whisk the eggs and season with salt and pepper. Blanch the courgette slices or broccoli florets briefly in a pan of boiling salted water for 2 minutes until just tender. Drain and refresh under cold water; drain thoroughly.
2. Heat a 20 cm non-stick frying pan. When the pan is hot, add a drizzle of olive oil and then the butter. Pour in the beaten eggs and allow to cook for about 20 seconds until the egg starts to set on the bottom. Now, to ensure the omelette cooks evenly, gently push the cooked egg from the edge towards the middle using a wooden spoon, to allow the uncooked egg to run out to the edge of the pan. The omelette will take 1 ½–2 minutes to cook.
3. Sprinkle the four cheeses, tomatoes, courgette or broccoli and chopped parsley evenly over the surface of the omelette. Run a spatula around the edge of the omelette to make sure it is not sticking, and shake the pan a little to check that the underside moves freely.
4. Now fold the omelette in half to enclose the filling. The easiest way to do this is to tilt the pan and then flick one side on top of the other. Slide the omelette out of the pan onto a plate. Serve with a green salad.