Lightly whisk two eggs in a bowl.

Heat a drop of olive oil in a frying pan and cook the pancetta until crispy. Remove the pancetta to plate, lined with kitchen paper.

Meanwhile chop the red pepper, slice the brie and halve the tomatoes.

Drain the fat from the pan, leaving a little for the first omelette. Pour in the egg mixture, let it spread out. Onto one half scatter half of the pancetta and lay a slice of brie on top. On the other half scatter some pepper slices and tomato halves.

Turn the heat down and cover with a lid. Cook for about 5 minutes, until the surface of the omelette has set, then scatter some fresh herb on the top and carefully turn one half over the other. Cook for another minute or so to allow the cheese to melt, then slide it to a plate. (Cover it to keep it warm.)

Repeat the above to make another omelette.

Serve warm.