Not all of us want to cook for 4 or 6 – and this tomato and basil omelette is the perfect dish to avoid waste! It’s so tasty plus uses fresh ingredients.
Have a go and tell us how it turns out!
Method
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 and add a tiny pinch of salt and pepper then beat well with a fork until fully combined.
4. Place a small non-stick frying pan on a low heat to warm up. Then add ½ tablespoon of olive oil to the pan and turn the heat up to high.
5. Add the tomatoes and fry for 1 minute before turning down the heat and sprinkling over the basil leaves.
6. Carefully pour in the eggs, then tilt the pan to spread them out evenly.
7. Using a fork, swirl the eggs around the pan. 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 pop on a plate.
—————————————————–
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here