Tomato & Herb Omelet (Serves 1)

2 ripe tomatoes, skinned (if you don’t like the skin) and chopped
1 tablespoon of olive oil
1 tablespoon of fresh or dried basil
Salt and pepper to taste
2 eggs, beaten

How to:
In a small saucepan melt the olive oil and fry the tomatoes for 2 to 3 minutes, remove the pan from the heat and mix in the basil. Season well!

Return the saucepan to the fire and wait for it to heat up again, stir the tomatos as not to let it burn, when it starts to foam drop the eggs in, move the saucepan a bit when eggs star to sit. Start to lift the cooked edges of the omelet and once the bottom of the omelet has browned, fold in half.

** you could also mix all of it together when the eggs starts to harden and make scramble eggs!

Serve immediately with a tossed green salad.