Simple tomato and basil omelette
Sometimes we all need a reminder of simple food at its best. I often make the children and myself an omelette.
It’s beautifully filling, but not too heavy. If you are having this for lunch or brunch, serve with lots of crunchy salad.
Serves 1
Ingredients
2 large eggs, preferably free-range or organicSea salt and freshly ground black pepper1 handful of fresh basil leaves1 handful of cherry tomatoesSmall knob of butterOlive 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
NOTE: When you buy eggs, always try to have cage-free or free-range eggs. It is scientifically proven that happy chickens produce healthier eggs with higher vitamin content. And remember, we don’t absorb the cholesterol from eggs into our bloodstreams as originally thought.