1. Gently beat together the eggs and 2 tablespoons of water with a fork. Heat a non-stick 22cm frying pan on the stove. When hot, add a dash of olive oil and the butter.

2. When the butter is bubbling and just turning a nut-brown colour, add the egg and stir from the outside inwards with a rubber spatula. Keeping the heat high, cook until the inside of the omelette is still a little undercooked, then add the ham. Sprinkle the gruyere, sea salt, ground pepper and parsley over the middle third of the omelette.

3. Scatter about two-thirds of the parmesan over the whole omelette. Fold one-third of the omelette into the centre, then the second, encasing the ham and cheese. Allow the omelette to cook for a further minute before removing from the heat.

4. Transfer the omelette to a chopping board, cut in half and place each half on a plate – brown side up. Sprinkle over the remaining parmesan, add more pepper and drizzle with olive oil. Serve immediately.

*Use smoked salmon instead of ham, any greens like zucchini or asparagus, mushrooms (of course!) and cheese (absolutely!) – the list is endless.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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