Step 2

Using a wooden fork or spatula, gently draw the mixture in from the sides a few times, gathering it in folds in the centre. Let it rest briefly, then stir again. Continue in this way, stopping when some barely cooked egg remains. Shake the pan a few times to settle the omelette.

Step 3

Warm a 20cm non-stick frying pan over medium-high heat. Drop in one knob of butter — it should bubble and sizzle but not brown.

Step 4

Season the eggs with the Parmesan, salt and pepper and pour into the pan. Let the eggs bubble slightly for a couple of seconds.

Step 5

Grip the pan handle underneath and tilt it away from you. Fold the near side of the omelette over by a third with your fork and roll it onto a plate. Cover briefly with kitchen paper and press lightly to shape. Rub with the second knob of butter to glaze. Serve immediately.