OPEN-FACED OMELETTE WITH FRESH TOMATO, EMMENTHAL AND ROCKET This simplified version of a classic folded omelette is more like an Italian frittata. Just one of many alternative combinations would be to substitute roasted peppers and fontina for the tomato and Emmenthal. PER PERSON 3 eggs A pinch of salt 10g butter 2 spring onions, chopped 1 ripe tomato, sliced 2 slices of Emmenthal 1 handful rocket (arugula), tossed in a little olive oil and sea salt Black pepper

Place eggs and salt in a bowl with 2 tablespoons of water and beat lightly with a fork until just combined.

Melt butter in a small frying pan over medium heat and pour in egg mixture. As the eggs begin to cook, place chopped spring onions on top, followed by sliced tomato and Emmenthal. Continue to cook for 2-3 minutes.

Place the pan under a preheated grill to finish cooking the eggs and melt the Emmenthal. Slide the finished omelette onto a warm serving plate and place the rocket in the centre of the omelette. Finish with a grinding of black pepper.

NOTE: Use leftover cooked potatoes and/or beans to turn this into a Spanish tortilla. Serve with Tabasco.

Bills - Breakfast, Lunch + Dinner, Bill Granger