Italian omelet

Set a stainless steel pan on medium heat with a good couple tablespoons of olive oil and swirl it to coat the pan.

Pour in three eggs; an Italian omelet is cooked hotter than a French one, for a little golden brown, and very thin in a big pan.

As the bottom seals, lift the cooking edges with a spatula and tilt the pan so the raw egg runs underneath, which builds layers and cooks it much faster than leaving it to sit.

When there is no longer enough liquid egg to run under, turn the heat off and even out the thin layer of raw egg with the spatula; the residual heat finishes it.

Crumble an ounce or two of fresh goat cheese over, add fresh chives, black pepper and a big sprinkling of sea salt.

Fold up the bottom third and then the top third, like folding a letter, scoot it to the end of the pan and flip it out onto the plate.