Instructions

1. Lightly whisk the eggs.
2. Thinly slice the roasted pepper and spring onions then toss with the balsamic vinegar.
3. Heat a knob of butter in a frying pan. Add the eggs, letting the mixture spread out.
4. When it’s half cooked through, crumble the cheese all over, then arrange the spring onion and pepper slices on top.
5. Cover with a lid, turn off the heat, then gently steam for about 5 minutes, or until the top of the omelette has just set.
6. Scatter the herbs on top and fold the omelette in half. Cook for a few seconds, then slide it to a plate.
7. Serve warm.