MOUNTAIN OMELETTE

OOZY ALPINE CHEESES, HAM & CHILLI JAM I’m in love with this exquisitely delicate omelette. Vigorously but easily made, you simply roll up the thin, blond omelette around melting cheeses and wafer-thin ham with a splash of chilli jam, then slide it straight on to some delicious hot toast. It’s a delicious breakfast, brunch, lunch or, even better, late-night snack. It can be simple and everyday, or complex and artisanal – its success is down to the cheeses you buy and the ratio in which you mix them. I’ve suggested Italian cheeses here, but feel free to swap in great British cheeses, too.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put your bread on to toast. Place a 30cm non-stick frying pan on a medium-high heat. In a mug, whip the eggs with a pinch of sea salt and black pepper. Coarsely grate the cheeses. Get your ham and chilli jam ready.

Step 2

Place the butter in the pan and as soon as it sizzles – within seconds – pour the eggs into the pan and gently swirl around two or three times to cover the base. Sprinkle over the cheese, lay over the ham and flick over the chilli jam. By the time you’ve done that, the omelette will be cooked.

Step 3

Tilt and angle the pan, and use a rubber spatula to ease and roll the omelette down the pan, folding it in at the sides halfway down and rolling again so you end up with lots of layers of blond omelette, oozy cheese and ham (don’t worry about technique – frantically flip it around and you’ll get there). Slide and turn the omelette on to the toast, drizzle with extra virgin olive oil and enjoy that moment of wonderful heaven.