This recipe is so quick, simple and tasty. It’s a light breakfast and if you are thinking ahead (or like to meal plan) you can recycle your leftovers by using them in this basil and tomato omelette.
For me, it’s a bit light on the basil, so if you like a bit more of that kind of flavour, double (or even triple) the serve.
- 1 ripe tomato
- 1 tbsp cheddar, grated
- 3 basil leaves
- 1 spring onion, finely chopped
- 1 tbsp olive oil
- 2 eggs, beaten
- Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
- Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 seconds, then slide onto a plate.
- Serve with a salad.