BOURSIN OMELETTE

4 large free-range eggs, separated
2 tablespoons unsalted butter
2 heaping tablespoons Boursin cheese
dash of canola oil
your choice of herbs: parsley, chives, tarragon, chervil

Mix the yolks with a fork to combine. Add the whites and mix, leaving traces of the white running through the mixture.

Set a 10-inch frying pan over med-heat. Add the butter and a dash of the oil and melt. When it starts to foam, pick up the pan and swirl the butter and oil around the bottom.

Pour in the egg mixture and turn up the heat. Using the flat side of a fork, draw the eggs in from the sides, while tipping the pan to fill in the gaps.

After about 30 seconds, turn down the heat and leave the pan flat. The eggs should still be somewhat runny on top. Dot on the Boursin and sprinkle with the herbs.

Flip the omelette in half or into thirds and tip out onto the serving plate.

Serve immediately.

Servings: 2