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Composition - Omelette à la française:

1. Need 6 eggs
2. Get 100 ml - milk
3. Provide Pinch for oregano
4. Prepare Pinch for basil
5. Require Pinch salt
6. You need 80 g for salad
7. Make ready 50 g - prosciutto
8. You need 6 - plum tomatoes
9. Give 50 g mature cheddar

Omelette à la française making:

1. Whisk the eggs and milk vigorously, allowing lots of air to enter until frothy
2. Heat a large frying pan with olive oil until very hot
3. Pour in omelette mixture and leave for 2 minutes to form a base while firming up with edges
4. Once the base is fairly solid, add chopped plum tomatoes, basil, oregano, sea salt (optional) and sliced cheese to one side, and fold over
5. Flip over the folded omelette, ensuring middle is still slightly runny. Avoid overcooking
6. Serve hot with salad and prosciutto (optional). Parfait!

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