Omelette

Gently whisk the eggs in a small bowl with yoghurt and a pinch of salt and pepper (and any dried herbs).

Heat a non-stick frying pan, over medium heat. If you’re adding any vegetables, cook these in a drizzle of olive oil for 2-3mins to soften. Transfer to a side dish.

Add the butter to the pan. When it’s melted (but not browned), pour the egg mix in. Once the mixture starts to set, tilt the pan and use a spatula to lift the edges slightly to allow the raw egg to flow underneath.

Distribute the cooked vegetables, cheese, and/or fresh herbs over the top. If your pan has a lid, put it on, but this isn’t essential.

When the omelette starts to firm up around the edges, tilt the pan and fold it over in half.

Serve immediately.