French omelette with tomatoes and basil

  • Medium
  • 20 min
  • 1 portion
  • 3 ecological or free-range eggs
  • 1 spoon of butter
  • 3 big ripe tomatoes
  • a dozen of fresh basil leaves
  • salt, pepper
  • 1.Fillet the tomatoes with a sharp knife, cutting them into quarters, peeling and removing the seeds.
  • 2.Cut the pulp into small pieces, put into a bowl, mix with shredded basil leaves and season to taste with salt and pepper.
  • 3.Put the eggs into a separate bowl, add salt, whisk with a fork. Heat the butter on a frying pan, pour the egg mixture and fry on one side until it is lightly brown and the top fluffy and gelatinous.
  • 4.Put tomatoes with basil on the omelette, put it all on the plate in such a way that it folds in the middle, serve.