The Provençal equivalent of tortilla, this needs to be cooked in advance and served luke warm. This quantity will make a thick omelette, even in a large sauté pan.

Ingredients - serves 4

6 large eggs
500g of podded broad beans,
250g of chard, coarsely chopped,
2 cloves of garlic, crushed with salt,
olive oil,
2 tbsp chopped marjoram
300g grated Pecorino-type cheese

Method

Lightly beat and season the eggs and stir in the cheese. Blanch, drain and dry the chard and beans. They do need to be quite dry so put them in a salad washer or clean tea towel. Soften the garlic in olive oil in a heavy pan, add the vegetables and stir in the eggs. Season, but go easy on the salt as the pecorino may be salty.

You can either go through the palaver of cooking, sliding out onto a plate, turning over and sliding back onto the pan or you can stick the whole thing in a medium oven. If I had a grill I might fry and grill but turning over a half cooked omelette, even with the help of Holby City paramedics, sounds like a disaster to me. Call in Mr Meyer.