Omelette à la française

Whisk the eggs and milk vigorously, allowing lots of air to enter until frothy

Heat a large frying pan with olive oil until very hot

Pour in omelette mixture and leave for 2 minutes to form a base while firming up with edges

Once the base is fairly solid, add chopped plum tomatoes, basil, oregano, sea salt (optional) and sliced cheese to one side, and fold over

Flip over the folded omelette, ensuring middle is still slightly runny. Avoid overcooking

Serve hot with salad and prosciutto (optional). Parfait!