Ricotta & basil open omelette

Serves 2

Ingredients:

• 5 eggs
• 1 tablespoon butter
• handful, finely grated parmesan, optional
• 2 tablespoons ricotta
• 6 basil leaves, picked

Process:

1. Lightly whisk eggs and season. Heat your omelette pan over a medium high heat until hot but not smoking. Add butter and allow to melt and sizzle without browning then pour in your eggs. Stir quickly to move the cooked part of the egg away from the heat for a couple of minutes.
2. When the egg is mostly cooked, stop stirring and flatten the top with a spoon and keep cooking for another minute or so until there is only a little runny egg remaining on top. Remove from the heat. Scatter over parmesan, if using, ricotta chunks and basil.