Tomato Omelette

Ingredients

• 2 large Eggs (beaten)
• 1/4 teaspoon Salt (divided)
• 1/8 teaspoon Ground Pepper
• 2 teaspoons Olive Oil
• 1 teaspoon Butter
• 2 teaspoons Olive Oil
• 2 Garlic Cloves (crushed)
• 1 cup Cherry Tomatoes (whole)
• 1/8 teaspoon Salt
• 1/3 cup Grated Parmesan (freshly grated, divided)
• 8 fresh Basil Leaves
• 1 teaspoon Balsamic Reduction

Instructions

1. 1

   In a bowl, crack eggs, add salt and pepper, and use a fork to beat evenly. Refrigerate while cooking the omelette filling.

2. 2

   In a non-stick skillet, warm olive oil over medium heat.

3. 3

   Add whole cherry tomatoes, and garlic, stir, then reduce heat, cover, and cook for a few minutes. Remove the lid once in a while to shake the tomatoes. Stop cooking when the tomato skins are wilted and lightly brown.

4. 4

   Remove the tomatoes from the skillet and set them aside on a plate, and cover them with a piece of foil to keep them warm.

5. 5

   Use a piece of absorbent paper to rub the pan and clean it.

6. 6

   Add the remaining olive oil and butter, warm over medium-high heat, and tilt the pan to spread evenly on the surfaces.

7. 7

   When the oil and butter are warm, add the beaten eggs.

8. 8

   Tilt the pan again to spread the egg mixture all over the pan and return over medium heat.

9. 9

   When the sides of the omelette start to dry out, use a rubber spatula to push the omelette side to the center and let the uncooked eggs from the middle run under and cook.

10. 10

    Cook until the middle of the omelette starts to set.

11. 11

    Sprinkle the half Parmesan on one half of the omelette, then top with cooked tomatoes, and add the remaining Parmesan on top with fresh basil leaves.

12. 12

    Fold the omelette, and reduce to low-medium heat until Parmesan cheese is melted.

13. 13

    Serve with extra fresh basil and a drizzle of balsamic reduction.