Ham n cheese fluffy omelette. If usually use Pancetta and some strong cheddar for this but I haven’t got any so I’ve used Brunswick Ham and Parmesan instead. 1. Separate the egg white from the yolks and whip them into stiff peaks (but not as stiff as making meringue) 2. Fold in the egg yolks, don’t whisk them in otherwise you’ll flatten your fluffy egg whites. Pour it all into a medium heat pan. 3. Add in the Pancetta and cheddar (ham and Parmesan) salt and black pepper. Cook on a medium heat (you don’t want to burn the bottom as it will make it bitter) and use a spatula to free the edges of the omelette from the pan. 4. fold in half as you plate it up. I’d usually finish it off with some chopped chives and a splash of Tabasco but I’ve run out.