Serves 2

3 whole eggs & 1 yolk
2 Desert spoonfuls of sunflower oil or cold pressed oil
225g mixed vegetables - such as carrots, pepper, mushroom, courgette
1 tablespoonful finely chopped parsley
25g Mild grated cheese
Sea salt and finely ground pepper for seasoning

Wash, chop and prepare the vegetables

Heat a spoonful of the oil in a heavy-based pan

Add the vegetables and stir for a few minutes on a medium heat until they start to sweat

turn the heat to low and continue to stir the vegetables until they become tender in texture

Now stir in the chopped parsley and season with the salt and pepper

Lightly beat the eggs and egg yolk

Heat up a 20-23cm omelette pan and add a desert spoonful of oil and allow it to become medium-hot -but not smoking.

Transfer the vegetables to the omelette pan and then cover with the blended eggs. Stir gently for 30 seconds until the omlette starts to set.

Now top with he grated cheese and brown it under the grill until cooked through.

Cut in two and serve. This goes great with a fresh green salad