To a bowl or measuring jug, whisk the eggs together, then add the sour cream and whole milk and whisk to combine, then set aside. Don’t be concerned if the sour cream doesn’t fully incorporate and you have small lumps of sour cream. That’s what you want!

To a large lidded frying pan over medium-high, add half the butter, half the olive oil, and broccoli florets and cook to your preference. I like to cook the broccoli so it’s tender and brown in parts but stays largely firm and green.

Push the broccoli florets to the side of the pan, add the diced bacon (or ham) and fry until done to your liking. Combine the broccoli and bacon then transfer to a small bowl.

Add the rest of the butter and olive oil to the pan and work quickly to add the beaten egg and sour cream mixture, let the bottom start to set, return the broccoli and bacon, distributing evenly, sprinkle on salt, pepper and dill sprigs, and return the lid for a couple of minutes.

Reduce the heat, remove the lid, and use the spatula to pull the rim of the omelette away from the pan, and gently lift the omelette a little to check the bottom is colouring; if it still seems too hot and the top hasn’t set, press down gently on the top to squeeze out any uncooked egg.

Put a large dinner plate over the top of the pan, flip the omelette over, and slide the omelette back into the pan to brown the top, which is now the bottom. If needed, slide a little more butter into the pan and under the omelette.

If you gently shake the pan, the omelette should move around easily, which means it’s ready. Depending on how firm your omelette is and how confident you are, either slide the omelette onto a serving plate or repeat the flip. Sprinkle with more fresh dill, cut into four or eight slices and serve immediately. It’s nice with a squeeze of lemon.