Tomato and Fresh Basil Omelet (Serves 1-2)

Ingredients:

3 eggs

1 medium tomato (or 6 cherry tomatoes), diced

1 tbsp milk or cream (optional, for extra tenderness)

1 tbsp olive oil or a knob of butter

4-6 fresh basil leaves, chopped

Salt and pepper to taste

(Optional): A little grated cheese (mozzarella, Parmesan, or goat cheese)

Preparation:

Prepare the ingredients:

Beat the eggs in a bowl with the milk or cream (if using), salt, and pepper.

Dice or quarter the tomatoes. Drain them lightly if they are very juicy.

Chop the basil leaves.

Cook the tomatoes:
In a hot pan with olive oil, sauté the tomatoes for 2-3 minutes until they begin to soften. Season lightly with salt.

Pour in the eggs:
Spread the tomatoes in the pan, then pour the beaten eggs over the top. Cook over low heat.

Add the basil:
As soon as the eggs begin to set, sprinkle with chopped basil (and cheese, if using).
Cover loosely with a lid to finish cooking gently without burning the bottom.

Serve:
Once cooked but still soft in the center, fold the omelet in half and serve immediately.

Side dish:

Perfect with a crisp green salad, a piece of toasted whole-wheat bread, or a few olives.