Beat the eggs in a mixing bowl, along with a pinch of salt, pepper and (if using) the grated cheese.

Slice the mozzarella and pat the slices dry with paper towels. If you find it a bit bland, season the slices lightly with a sprinkle of salt.

Grab a medium sized carbon steel or nonstick skillet, about 28-30cm/11-12inches wide. If using carbon steel, preheat it until you can feel the heat with your hand hovering over the skillet.

Drizzle olive oil into the skillet over a medium flame, enough to cover the bottom of the skillet. When the oil shimmers, add the eggs and swirl them over the bottom of the skillet. For the first few moments, stir the eggs so they cook evenly, then let them set. The bottom should have very lightly browned.

When only a thin layer of uncooked egg remains on top, lay the mozzarella slices in a single layer over one half of your omelette. Then fold the other half over to cover the mozzarella.

Lower the heat and cover the skillet. Continue cooking over gentle heat until the mozzarella has fully melted.

Serve immediately while the mozzarella filling is still creamy. It will ooze out on to the serving plate, which is exactly what you want.