Ingredients: (Serves 1)  

3 medium eggs

Salt, pepper

1 tbsp chopped parsley

15g/ ½oz butter

1 tsp olive oil

3-4 thin slices chorizo sausage, torn in half

2 tsp grated parmesan cheese

Small handful of rocket leaves to garnish

Method:

1. Whisk the eggs with 1 tbsp water, season with salt and pepper, stir in the parsley.

2. Heat the butter and oil in a small frying pan, add chorizo slices and fry for 30 seconds.

3. Pour in the eggs and cook for 1-2 mins, drawing the eggs away from the sides and bottom of the pan with a wooden spatula until half set.

4. Continue cooking without moving the eggs about in the pan, for a further 1-2 mins.

5. Sprinkle the omelette with parmesan and using a spatula gently fold the omelette on to a plate.

6. Scatter with rocket leaves and serve.