Super-omelette

• 4 medium free range eggs
• half a courgette
• quarter of a large onion
• a chopped sweet pepper
• a tomato
• salt and pepper
• paprika
• a lamb stock cube
• balsamic vinegar
• Worcester sauce
• Frylight butter flavour

Fry onions, courgette, peppers and tomato with a little water to stop them burning. Sprinkle over the crushed stock cube and paprika to taste as well as salt and pepper. Add a splash of balsamic vinegar and Worcester sauce and allow to reduce. When cooked, remove from pan.

Rinse out pan and make omlette. People do this their own way, but this is my method. I put the eggs in a bowl with salt and pepper. Mix using slicing motions with a fork to split the yokes, but no beating. The yoke and whites still need to be a bit separate. Using a lot of Frylight heat the pan on a high heat until it just starts to bubble. Add the egg mix and turn the heat down. Let it cook for a minute or so and then use a wooden spoon to make wells in the cooked egg. I start in the middle and pull towards the outside of the omlette (I used to pull in the edges in but I think the other way makes a nicer omlette). Let the uncooked egg fill in the wells and cook. Repeat until the egg is barely runny on the top. Add the topping onto one half of the omlette and use a turner or spatula to fold the omlette over the topping. Mine always fall apart at this point but don't worry, it tastes just the same. Continue to cook for a further minute or two and then slide onto a plate and serve.

I had this as a big dinner, but you could split it in two and have chips or wedges and it would be more than enough.