Ingredients

Step by step

1. Bring a pan of water to the boil and blanch the broad beans for 1-2 minutes until just tender. Drain and refresh under cold running water. Remove the outer skin of the bean, to reveal the bright insides.
2. Crack the eggs into a bowl and beat with a fork. Finely chop the herbs and whisk into the eggs, along with most of the lemon zest and plenty of salt and freshly ground black pepper.
3. Heat a nonstick frying pan (20cm base diameter) over a medium-high heat. Add a small knob of butter then, when foaming, add half the egg mixture. Use a spatula to move the egg around the pan, letting it flood the spaces, until it is almost cooked.
4. Scatter half the cheese and half the beans over the omelette, leave for 20-30 seconds so the underside is fully set and a lovely golden brown, then fold in half and slide onto a warmed plate. Repeat for a second omelette and serve immediately, scattered with the reserved lemon zest.