Instructions

1. 1

   For the vinaigrette: put the olive oil, groundnut oil, white wine vinegar, Dijon mustard and some salt and pepper in a measuring jug and whisk together to emulsify (or use a stick blender to combine).

   
   

2. 2

   Preheat the grill to its highest setting. Melt the butter in a large non-stick frying pan and fry the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.

   
   

3. 3

   Pour in the beaten eggs and gently shake the pan over medium heat. As the omelette begins to set at the bottom, top with the goat's cheese. Season generously with pepper and a little salt.

   
   

4. 4

   Grate some Parmesan over the omelette and place the pan under the hot grill for a minute or two until the eggs are set on top. Slide on to a warm large plate.

   
   

5. 5

   Toss a handful of rocket leaves in vinaigrette to dress lightly, then pile on top of the omelette. Cut into wedges to serve.