1

In a large nonstick frypan over medium heat, add 20g butter and pan-fry the onion, garlic, potatoes, speck, mushrooms and herbs for 4 minutes, then set aside.

2

Whisk the eggs, add the gruyere and season with salt and pepper. Heat a small (20cm) nonstick frypan over medium heat. Add 10g butter, then add half of the egg mixture. Cook for 45 seconds, before topping the left half of the omelet with half the pan-fried mixture. Fold the right half over, using a spatula, then remove from the frypan.

3

Heat the remaining butter in the small frypan and repeat the process. Serve immediately.

Serving size: ½ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.