Garlic and Herb Cheese Stuffed Omelette recipe

Whisk just until the yolks and whites are fully combined, keeping a little air in the mixture so the omelette stays tender rather than rubbery. If you can, let the eggs sit for a minute after mixing so the seasoning disperses evenly.

The butter should foam gently without browning; if it starts to colour, lift the pan off the heat briefly before adding the eggs. Tilt the pan as you pour so the mixture spreads into a thin, even layer rather than pooling in the middle.

Wait until the edges look set and the top is still slightly glossy before adding the filling, so the centre can close around it without splitting. Keep the filling in a neat line and avoid overloading, or the omelette may tear when folded.

Use a flexible spatula to fold in one smooth motion, then press the edge lightly to seal the cheese inside. If the heat is too high, the outside will colour before the centre softens, so keep it low and steady.

Cook the pepper just until it loses its raw crunch and turns slightly glossy, keeping a bit of bite for contrast. Take it off the heat as soon as it starts to soften so it stays bright orange rather than going limp.