Cooking an omelette should be easy in theory - you bung some beaten eggs into a frying pan and let them cook, chucking your favourite fillings in just before the end and folding it over to finish it off.
But the tasty meal isn't always as simple as it looks, as it's easy to end up with spongey eggs or burnt bits on the bottom where you've left it cooking for too long.
Thankfully though, TV chef Jamie Oliver has shared his secret to nailing the perfect "delicate and gorgeous" folded omelette, which will leave you with a "silky" texture that's hard to beat - and the key is in the cooking time.
