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.