Dinner for one: Tomato and basil omelette

Not all of us want to cook for 4 or 6 – and this tomato and basil omelette is the

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!

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


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.


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  1. John Brants  

    I’d piff the basil —vile green or purple stuff-and toss in 2 more eggs (don’t have to be free range).

  2. Yum love eggs I’ll just about use any left overs in an omelette, at the moment a neighbour is growing corn tomatoes zucchinis beet roots, all still warm from the sun.

  3. Rachel  

    Can anyone tell me how to make them fluffy.? Someone told me to beat egg whites & fold in.

  4. I read or heard some years ago that tomatoes are a nono in omelettes but personally I think an omelette should have whatever ingredients pleases the person eating it. I love an omelette.

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