Wash the baby spinach. Place in a pot of boiling water for a few minutes, until it wilts. Place into a bowl of ice-cold water to prevent further cooking and retain colour.

Wash the baby marrow. Using a potato peeler, slice the marrow into thin strips. Heat a small pan, and when hot, grill the baby marrow strips. Season and set aside.

Crack 3 large eggs into a bowl. Add a pinch of salt and black pepper and 2 to 3 tablespoons of water. Beat these ingredients together with a fork.

Put a small non-stick pan over a low heat and drop in a teaspoon of butter. Once the butter has melted, add the eggs and move the pan around to spread them out evenly.

When the omelette begins to firm up, but still has a little raw egg on top, sprinkle the grated Mezé Mozzarella, Mezé Ricotta, wilted spinach and grilled baby marrows on top of the omelette. Season with salt and pepper.

At this point you can either fold over the one side of the omelette or you could place the pan under the grill for a few minutes. Drizzle with olive oil and serve. You could also add some Mezé Parmesan Shavings