Tomato and Basil Omelette

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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