Air-Fryer Omelette with Spinach, Feta & Prosciutto

The French omelette is a beautiful, exacting thing — pale yellow, folded, soft-set, made in a non-stick pan with your full attention for ninety seconds. The air-fryer omelette is none of those things. It's puffed, golden on top, more frittata-shaped than half-moon-shaped, made while you do something else entirely. It is a completely different dish wearing the name "omelette" because we don't have a better word for it. Don't try to compare them. They're cousins, not twins.

What the air-fryer omelette has going for it is the unattended cook and the ability to use whatever you have. Whisk three eggs with a splash of milk and salt, pour into a greased ramekin or small heat- proof dish, scatter the toppings, slide into the basket, set the timer. Eight minutes later you have breakfast that's protein-dense and almost zero-effort.

The photo is the classic Mediterranean version: spinach (wilts into the eggs as they cook), torn prosciutto (the pink flecks visible through the surface), crumbled feta (the white pockets that stay softer than the eggs around them), served with a side of mixed greens dressed with olive oil and lemon. On a cream-coloured plate with teal cutlery — for the joy of it.