Tomato & basil omelette

Name: Tomato & basil omelette
Total time: 25 min
Yield: 1
Ingredients: 2 sprigs of fresh basil; 3 cherry tomatoes; 2 large eggs; olive oil

A super-quick, easy and delicious meal

“The classic combination of tomato and basil makes this simple omelette really sing. ”

Serves 1

Cooks In25 minutes

DifficultySuper easy

Eggs Tomato Breakfast Cheap & cheerful Family one-pan recipes Meals for one

Nutrition per serving

Calories 230 12%
Fat 19.2g 27%
Saturates 4.3g 22%
Sugars 1.4g 2%
Salt 0.92g 15%
Protein 14.6g 29%
Carbs 1.4g 1%
Fibre 0.4g -

Of an adult's reference intake

The Kitchen Garden Project

By Jamie Oliver

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Ingredients

2 sprigs of fresh basil
3 cherry tomatoes
2 large eggs
olive oil

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The Kitchen Garden Project

By Jamie Oliver

Tap For Ingredients

Method

Pick the leaves off the basil and roughly tear them.
Cut the cherry tomatoes in half on a chopping board.
Crack the eggs into a mixing bowl.
Add a tiny pinch of salt and pepper.
Beat well with a fork until fully combined.
Place a small non-stick frying pan on a low heat to warm up. Meanwhile…
Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
Carefully add the tomatoes and fry for 1 minute.
Turn the heat down to low and sprinkle over the basil leaves.
Carefully pour in the eggs, then tilt the pan to spread them out evenly.
Using a fork, swirl the eggs around the pan a little.
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 slide the omelette on to a plate.