Sally's tomato and basil omelette

Sometimes we all need a reminder of simple food at its best! This is obviously gluten-free when not served with bread.

Ingredients

2 large eggs Freshly ground black pepper1 handful of fresh basil leaves1 handful of cherry tomatoesSmall knob of butter olive oil

Method

• Start by cracking the eggs into a mixing bowl and add a pinch of black pepper. Beat well with a fork.

• Cut the cherry tomatoes in half and add to a small frying pan on a high heat with a small knob of butter and a drizzle of olive oil

• Fry and toss around for about 1 minute, then turn the heat down to medium. Now add your eggs and move the pan around to spread them out evenly.

• When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the basil leaves. Ease around the edge of the omelette using a spatula.

• When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate