OK, so it is a soufflé omelet, but really worth a little extra effort. Just separate 6 eggs, whisk up the whites until they are firm, but not quite meringues. Mix the yolks with salt and pepper and fold into the whisked whites. Into a lightly oiled pan (with a lid) heat to a medium temperature, put in enough grated parmesan cheese to cover the base. Spoon in the eggs, level out evenly and put the lid on (and leave on as the heat will escape!) to cook for a good few minutes, remove from the heat (still not removing the lid!) and let stand another 2 minutes, to finish off cooking. Folding as you turn out the omelet onto a serving platter. Cut into wedges and serve with a crunchy green salad.