Recipe: Heritage tomato omelette

I RECKON YOU can tell a good chef from a bad one by the way they make an omelette. It's such a classic skill and the beauty is really in the simplicity of it.  I often rustle one up for breakfast as it's quick to do and provides plenty of protein to fuel your day.  I'm using heritage tomatoes here because they're a food that just makes me happy, ultimately, but it's a very versatile dish that you can use whatever you have lying around in the fridge.

It's important to use the correct pan for this.  You need a non-stick one large enough to evenly spread a fairly thin layer of the beaten egg so it will cook quickly. I actually have a specific pan just for omelettes! It happens to be the base of Sarah's old egg poacher, but it's the perfect size for this!  I like mine classically baveuse, but feel free to cook it longer if you don't.

Happy cooking!

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Ingredients (serves 1):

3x large free-range eggs 

Small splash of milk

Knob of butter

Handful or Heritage tomatoes, sliced

Half a ball of mozzarella, torn

Chilli sauce

Sea salt

Black pepper

Served with a dressed rocket salad and chilli sauce in this instance

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Method:

1) Warm your grill up. Melt a small knob of butter in your omelette pan, just so it coats the surface and no more.

2) Beat your eggs in a bowl with a splash of milk.  Place into the pan and continually stir with a fork or spatula to allow even cooking.  Make sure to pull it away from the sides and into the middle, too.

My trusty pan has seen a bit of action in its time

3) When a thin 'skin' has formed on the base, place the cheese on top and place under the grill to melt for a minute or so.  

4) Season at this point and sprinkle the tomatoes over the centre of the omelette.

5) Now to the fun part! Hold the pan at a 45-degree angle and gently free the top of the omelette from the pan with a spatula.  Adjust the angle of the pan as you go and gravity will ensure it folds over.

6) Place a plate on top and confidently flip the omelette out.  Add more of the tomatoes on top and serve with desired garnish