Dinner for one: Tomato and basil omelette

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

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.