3 large eggs leaves from 1 sprig tarragon, chopped ½ tbsp flat-leaf parsley, finely chopped ½ tbsp chives, finely chopped 15g (½oz) unsalted butter 60g (2oz) goat's cheese without rind, crumbled into small pieces
Preheat the grill – it often takes domestic grills quite a while to get to a good temperature.Separate the eggs. Put the yolks into a bowl and beat with some salt and pepper. Mix in the herbs.Put the whites into a scrupulously clean bowl and beat until they form soft peaks. Using a large metal spoon, fold the whites into the yolk mixture.Put the butter into a non-stick pan measuring 18-20cm (7-8in) across and melt until foaming. Add the egg mixture to the pan and shake to level it out. Cook over a medium heat for one to one and a half minutes – you need to be able to see that the omelette has set underneath – then slide a palette knife under the omelette to loosen it. Scatter the goat's cheese over the top and put the pan under the hot grill. It should be about 10cm (4in) from the heat. Let it cook there for a minute or so until the cheese and the top are just going golden, then take it out and, using the palette knife, lift one edge of the omelette to fold over the other half and slide on to a warm plate. Serve immediately.
Unbelievable. It's an omelette, for God's sake. Whisk the eggs together, fry and, when it's nearly set, add the cheese.