Omelette with trout roe

• By Claire Borg

For 2 people, you will need:

Three eggs, 50ml of fresh cream, fresh parsley, chives and marjoram (chopped), sea salt and black pepper, Emmenthal cheese or fresh mozzarella (sliced), 25g of trout roe, butter and oil for the pan.

In a large bowl, whisk together the eggs and cream, then season them and add the herbs. Heat oil and butter in a pan, pour in the batter, cover the pan, and cook the omelette briefly over a low heat. Put the sliced cheese on it and fold it over. Cook it for a minute or two on either side, then serve it piping hot garnished with roe and more fresh herbs, and with hot toasted bread, strong coffee, a glass of champagne and another of orange juice.