Chris Paul’s rolled omelette

Warm a small (6- to 8-inch) nonstick skillet over medium-high heat. Once warm, add one teaspoon of olive oil.

Add the mushrooms and carrot to the pan. Season with a pinch of salt and pepper. Cook until the mushrooms are softened, two to four minutes, stirring occasionally. Add the sliced green onion and diced tomato. Continue to cook until the tomato starts to break down, another two to three minutes. Finally, add the spinach and leave on the heat until it wilts down slightly. Remove the veggies from the pan and set aside while you cook the omelette.

Once you’ve removed the veggies from the pan, lower the heat to medium-low and add the second teaspoon of olive oil, distributing it across the pan. Pour in the Just Egg and stir to distribute. Then, let the omelette cook slowly. Don’t rush it – it can take up to 10 to 15 minutes depending on your pan. When the edges solidify, run a spatula gently around the edges of the omelette to keep them loose and thick.

When the top has solidified (again, don’t rush it), use a spatula to quickly and carefully flip the omelette. If the omelette cracks, push the edges together and reseal it. Let the second side cook for several more minutes. Use a spatula to check the bottom. Once the egg is cooked through, carefully slide the omelette onto a plate.

Arrange the sautéed veggies down the center of the omelette and use a fork to roll the omelette over the fillings. Scatter with fresh herbs and enjoy immediately.