Ingredients:
2 ripe tomatoes, skinned (if you don’t like the skin) and chopped
1 tablespoon of olive oil
1 tablespoon of fresh or dried basil
Salt and pepper to taste
2 eggs, beaten
Instructions:
In a small saucepan melt the olive oil and fry the tomatoes for 2 to 3 minutes, remove the pan from the heat and mix in the basil. Stir well.
Return the saucepan to the fire and wait for it to heat up again. Stir the tomatoes quickly in the pan to reheat them and when the oil starts to bubble, pour in the eggs. Let them cook for at least a minute or until the eggs start to set. Lift the cooked edges of the omelette to check for doneness. Once the bottom of the omelette has reached its desired brownness, fold in half and continue to cook until the eggs are heated through and set.
If you prefer scrambled eggs, then just stir around the mixture in order to scramble them to the desired doneness.
Serve immediately with a tossed green salad.
Note that in the US, due to the frequency of salmonella in eggs, you should not eat your eggs too runny or soft-boiled.
