Tomato and Basil Omelette

Ingredients

• 4 large eggs
• 2 medium tomatoes
• ¼ cup fresh basil
• ½ cup cheddar cheese
• 2 tbsp butter
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   In a medium bowl, whisk the 4 eggs with 0.5 tsp salt and 0.25 tsp black pepper until the yolks and whites are fully combined and slightly frothy, about 1 minute.

2. 2

   Dice the 2 tomatoes into small cubes and chop the 0.25 cup basil leaves. Grate the 0.5 cup cheddar cheese if not pre-shredded.

3. 3

   Melt 1 tbsp of the butter in a 9-inch nonstick skillet over medium heat. Add the diced tomatoes and cook, stirring occasionally, until they release their juices and soften, about 3 minutes.

4. 4

   Pour the beaten eggs over the tomatoes. Let them set without stirring for 1 minute, then gently push the cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow underneath.

5. 5

   When the omelette is mostly set but still slightly runny on top, about 2 minutes, sprinkle the grated cheese and chopped basil over one half.

6. 6

   Fold the other half over the filling using the spatula. Cook for another 1 minute until the cheese is melted and the omelette is golden on the outside.

7. 7

   Slide the omelette onto a plate, cut in half if desired, and serve hot with bread and orange juice on the side.

Tools you’ll need

• medium bowl
• whisk
• 9-inch nonstick skillet
• spatula
• knife
• cutting board
• grater

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