1. Using a fork,gently beat the eggs with 2 tablespoons of water.
2. Place a non-stick 22cm frying pan on the stove over a high heat. When the pan is hot,add olive oil and butter. When butter is bubbling and just turns a nutty brown colour,add the egg mixture and scrape the cooked egg mix from the outside into the centre with a silicon spatula.
3. Keeping the heat high,cook until the inside of the omelette is still a little undercooked,then place the ham,sea salt,pepper and parsley over the middle third of the omelette. Scatter two-thirds of the parmesan over the omelette.
4. Fold the first third of the omelette into the centre,then the last third over,encasing the ham. Allow to cook for a further minute before removing from the heat.
5. Serve the omelette sprinkled with what's left of the parmesan and some extra cracked pepper.
Tip: you can double the size of this omelette by cooking it in a bigger pan. If you want something even larger,cook two or more;making a giant one doesn't work as well.
If you like this,you may also likeNeil Perry's different bircher muesli recipe