Melt a quarter of the butter in an omelette pan or small frying pan until it stops foaming, then swirl in a quarter of the egg mixture. Spread the omelette mixture around so that it cooks evenly. As soon as it is set on the bottom (but still a little runny in the middle – unless you’re pregnant of course, in which case cook through until solid!), dot over a quarter of the goats’ cheese and cook for a further 30 seconds. Carefully slide the omelette on to a warmed plate, folding it in half as you do so.