Easy Tomato Omelette

1. 1

   Wash tomatoes (and spring onions or chili if you're using them) and chop into small pieces.

2. 2

   Heat 1 tablespoon oil in a pan (nonstick if possible) and fry tomatoes for about 2 minutes. Set aside. Clean the pan with paper towel.

3. 3

   Crack the eggs into a bowl and beat well with a fork, adding salt and pepper.

4. 4

   Heat remaining oil in pan over low to medium heat. Pour beaten eggs in. Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps, tilt the pan so the liquid fills the spaces. Let cook for about 2 minutes.

5. 5

   Here's the important part: When the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left), add the tomatoes and basil (and cheese, spring onions or chili if you're using them) on half the omelette. Fold the empty half of the omelette on top of the other.

6. 6

   Slide it onto a plate. The heat from closing the omelette will finish cooking the eggs.

* Per serving · 4 servings · Values may vary.

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