Unlike some members of the fashion and film worlds, Rossellini doesn’t believe in denying herself good food. She even butters the bread she eats with her omelettes.
Serves one
Lightly beat three eggs with a pinch of salt and pepper. Melt a knob of butter in an omelette pan (or small frying pan). Add the eggs when the butter is foaming – don’t allow it to brown. After a minute, pull the cooked egg from the edges into the middle, using a fork, creating folds. Continue to cook, gently forking the egg occasionally, until the base is cooked and just golden. The top should still have plenty of wobble. Quickly crumble about 30g of soft, mild, rindless goat’s cheese over the top, then shimmy the pan so that the omelette slides over to one side and, by shaking or using a spatula, fold the edges over so that it forms a neat roll. Serve immediately with hot buttered toast.
