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 omelette with broccoli linking.

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 the 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. Plain or with veggies, omelettes are really easy to knock together and super-satisfying. The cost per serving below is generated by Whisk.

Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly. I sometimes grate mine directly on to the omelette. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate. For a tomato and basil omelette, pick and roughly tear the basil leaves.

Chop the tomatoes in half, then add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around for 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add the eggs and move the pan around to spread them out evenly. Continue as for the basic omelette. For a mushroom omelette, quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium.