2 ripe tomatoes, skinned and chopped
1 tbsp butter
Plus 1 tbsp butter
1 tsp fresh basil or ½ tsp dried basil
Salt and pepper to taste
2 eggs, beaten
In a small saucepan melt the butter and fry the tomatoes for 2 to 3 minutes, remove the pan from the heat and mix in the basil. Season well!
Heat a saucepan and when hot drop in the remaining butter. When it starts to foam, pour in the beaten eggs. Shake the pan and when the eggs start to set, add the tomato mixture. Start to lift the cooked edges of the omelette and once the bottom of the omelette has browned, fold in half.
Serve immediately with a tossed green salad.