1. Using a fork, gently beat the eggs with 2 tablespoons of water.

2. Place a non-stick 22cm frying pan on the stove over a high heat. When the pan is hot, add olive oil and butter. When butter is bubbling and just turns a nutty brown colour, add the egg mixture and scrape the cooked egg mix from the outside into the centre with a silicon spatula.

3. Keeping the heat high, cook until the inside of the omelette is still a little undercooked, then place the ham, sea salt, pepper and parsley over the middle third of the omelette. Scatter two-thirds of the parmesan over the omelette.

4. Fold the first third of the omelette into the centre, then the last third over, encasing the ham. Allow to cook for a further minute before removing from the heat.

5. Serve the omelette sprinkled with what's left of the parmesan and some extra cracked pepper.

Tip: you can double the size of this omelette by cooking it in a bigger pan. If you want something even larger, cook two or more; making a giant one doesn't work as well.

If you like this, you may also like Neil Perry's different bircher muesli recipe