Wet garlic, herb and lemon omelette

I was given a very large tray of the freshest, organicest, free-rangest eggs you can imagine at the weekend, from hens that roam around an overgrown field all day, much to their delight. They make the yellowest eggs I've ever seen, so naturally, I wanted to do them justice. This did just that - simple enough to enhance the eggs yet with enough flavour to excite the palate.

I have two omelette tips (and you've probably heard them before) - firstly, get yourself a great pan. It makes all the difference. A smaller pan is easier and makes a thicker omelette, which means you get more foldy juiciness and less pancake-yness. The second is add a bit of water to the egg once you've beaten it to make it light as a feather - never fails.

Wet garlic works really well in this and it was in my box this week, but if you can't get it, normal dried (bulb) garlic is fine - it's just got a fresher flavour.

For one
Beat together:
2-3 eggs
A handful of chopped mixed fresh herbs - dill, oregano, thyme and mint work really well
About half a wet garlic, finely chopped (or use half a clove)
Zest of nearly half a lemon
Salt and pepper - plenty
A splash of water

Heat your pan nice and hot - add oil if needed. Add the egg mixture and then keep tipping the pan slightly and folding the mixture into the middle with a fork. Cook until done, then serve folded in half, with plenty of bread and butter.