1. Roughly tear up the basil leaves.

2. Cut the cherry tomatoes in half on a chopping board.

3. Crack the eggs into a mixing bowl. Add a tiny pinch of salt and pepper.

4. Beat well with a fork until fully combined.

5. Place a small non-stick frying pan on a low heat to warm up. Meanwhile…

6. Add ½ tablespoon of olive oil to the pan and turn the heat up to high.

7. Carefully add the tomatoes and fry for 1 minute.

8. Turn the heat down to low and sprinkle over the basil leaves.

9. Carefully pour in the eggs, then tilt the pan to spread them out evenly.

10 Using a fork, swirl the eggs around the pan a little.

11. 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.

Enjoy!