Method

• 1.
  For the cheese sauce, place cheese and cream in a small saucepan over medium-low heat. Cook, stirring frequently, for 5-6 minutes until cheese is melted. Season to taste. Transfer to a blender and whiz until smooth and combined. Season to taste, cover with a circle of baking paper and keep warm until ready to serve.

• 2.
  For the filling, place olive oil in a large non-stick frypan over medium heat. Add the pork and cook, stirring occasionally, for 4-5 minutes until meat starts to caramelise and turn golden. Transfer to paper towel to drain any fat. Season to taste and stand until ready to use.
• 3.
  Place the eggs in a bowl, season and whisk to combine. Working in batches, heat one-quarter of the butter in a medium non-stick frypan over medium-high heat until melted and starting to foam. Add one-quarter of the egg mixture and stir in one direction, shaking the pan with your other hand. Keep the mixture moving. Use a plastic spatula to push the edges down to prevent the edges from drying. Once there’s a good layer of cooked egg, remove from the heat. A thin layer of uncooked egg is good. The heat will carry through the cooking.
• 4.
  Place one-quarter of cheese, pork and some chopped herbs down the centre of the omelette. Use the spatula to fold one-third of the omelette onto itself and flip over to roll up. Place a generous few spoons of the cheese sauce onto the centre of a warm plate and top with the omelette. Repeat with remaining egg mixture, cheese, meat and herbs. Drizzle with olive oil and scatter with freshly ground black pepper to serve.