Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until omelette with broccoli and tomato butter has melted and is foaming. Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. A perfectly cooked fluffy omelette is a lovely breakfast or quick dinner. Ellis Barrie shows you how to cook an omelette in minutes, stuffed with cheese and spinach. The BBC is not responsible for the content of external sites. Read about our approach to external linking. On this Wikipedia the language links are at the top of the page across from the article title. For the Brazilian entertainment website, see Omelete.