Basic Omelet

1. Crack the eggs into a bowl, add the milk and a pinch of salt and pepper, and whisk thoroughly until the yolks and whites are fully blended and slightly frothy.
2. Heat half the olive oil in a non-stick frying pan over medium heat and gently fry the leek, zucchini and garlic for 4 to 5 minutes until softened. Add the chopped bacon and tomatoes, warm through for a minute, then tip everything onto a plate.
3. Wipe the pan, add the remaining oil and set over medium-low heat. Pour in a quarter of the egg mixture and swirl to coat the base evenly.
4. As the egg begins to set, draw the cooked edges towards the centre with a spatula and tilt the pan so the runny egg flows to the gaps, cooking until the egg is set through with no liquid remaining on the surface.
5. Scatter a quarter of the vegetable and bacon filling, olives, cheddar and blue cheese over one half of the omelet, then cook for another 30 seconds so the cheese begins to melt.
6. Fold the empty half over the filling and slide the omelet onto a warm plate. Repeat with the remaining egg and filling to make four omelets, and serve immediately while hot.

You'll use: Frying pan / skillet · Pan · Blender · Whisk