How to make the perfect omelette chop chop...

1. Heat one teaspoon of olive oil on high in a non-stick pan. Pour in three or four well-beaten eggs. Tip the pan slightly so the liquid falls in the centre. Once the eggs start to solidify, reduce heat to low.

2. Place fillings on the half of the omelette closest to the handle. Shake to loosen the eggs, then tilt the pan away from you so the outer edge of the omelette slips just above the pan lip.

3. Using a heat-resistant spatula, scoop up the unfilled half of the omelette. Gently flip onto fillings.