Tomato and basil omelette

Ingredients

  • 2 sprigs of fresh basil
  • 3 cherry tomatoes
  • 2 large free-range eggs
  • sea salt
  • freshly ground black pepper
  • olive oil

gredients

  • 2 sprigs of fresh basil
  • 3 cherry tomatoes
  • 2 large free-range eggs
  • sea salt
  • freshly ground black pepper
  • olive oil
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Method

Omelettes don’t always need to be folded in half with the filling inside, you can leave the omelette open and sprinkle over your favourite ingredients before finishing it under a hot grill until it’s bubbling and delicious.

1. Pick the leaves off the basil and roughly tear them.

2. Cut the cherry tomatoes in half on a chopping board.

3. Crack the eggs into a mixing bowl.

4. Add a tiny pinch of salt and pepper.

5. Beat well with a fork until fully combined.

6. Place a small non-stick frying pan on a low heat to warm up. Meanwhile…

7. Add ½ tablespoon of olive oil to the pan and turn the heat up to high.

8. Carefully add the tomatoes and fry for 1 minute.

9. Turn the heat down to low and sprinkle over the basil leaves.

10. Carefully pour in the eggs, then tilt the pan to spread them out evenly.

11. Using a fork, swirl the eggs around the pan a little.

12. When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half – when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

Source: Jamie Oliver

 

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