I whisk 3 eggs and cook in a pan with a wee oil, and when half set, I pop it under the grill to set with chopped spring onion, a handful of enoki mushrooms and some fresh spinach over the top with a scattering of sesame seeds. When the spinach has wilted a little and the edge of the omelette is crispy, It’s done. Easy. The inspiration came from Los Chicos in Melbourne Australia, my favourite brunch cafe on carlisle st in East St kilda. They do this omelette and serve it with a soy dipping sauce on the side. I serve it with a side of avocado and on a slice of rye or sour dough toast. Enjoy!