Tomato and Basil Omelette. Sunny day food.

What a beautiful day! It's September and the sun is shining and it's almost warm outside. A wonderful start to the weekend after all of the rain and wind we've out up with this week.
My pot of basil caught the sun this morning and gave off the most wonderful smell, which made me think, use it! Use the basil! Apparently, recent research has shown that basil is packed full of antioxidants, which makes it incredibly good for you. Plus, it tastes delicious. A friend in work has given me some fresh eggs from her hens, and my tomato plants are full of fruit and need to be eaten. Sunny days deserve sunny food. Time for a tomato and basil omelette!


Ingredients:
3 small, fresh eggs
Handful of basil leaves
a pinch of chopped dry chilli
salt and pepper
a handful of cherry tomatoes
Olive oil
Splash of milk

Directions:

• crack open the eggs and mix in a jug. Add salt and pepper to taste and stir in the pinch of chopped dry chilli. Add a splash of milk and mix well with a fork
• Chop up the tomatoes into quarters
• heat the oil in a frying pan
• Add the tomatoes into the pan and fry gently. They should just start to break up and get the lovely juices running.
• Tear up the basil leaves and add to the pan.
• Take off the heat and add the egg mixture.
• Put back onto the heat and cook over the flame until the omelette starts to solidify.
• I then pop the omelette under the grill to cook the top.
• Once nicely cooked on top, slide out of the pan, onto the plate and eat!

Add the basil last so it doesn't go limp!

However, if like me, you manage to use a non stick pan which should have been thrown away some time ago, you may end up with a scrambled egg version, but it still tastes absolutely fantastic!

Scrambled version of omelette. Still tasting rather fine though.

Perfect with a cup of mango tea