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Tomato & basil omelette

Tomato & basil omelette

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Tomato & basil omelette

A super-quick, easy and delicious meal

A super-quick, easy and delicious meal

Serves 1

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 230 12%

  • Fat 19.2g 27%

  • Saturates 4.3g 22%

  • Sugars 1.4g 2%

  • Protein 14.6g 29%

  • Carbs 1.4g 1%

Of an adult's reference intake


  • 2 sprigs of fresh basil
  • 3 cherry tomatoes
  • 2 large free-range eggs
  • olive oil

Recipe From

The Kitchen Garden Project

By Jamie Oliver


  1. Pick the leaves off the basil and roughly tear them.
  2. Cut the cherry tomatoes in half on a chopping board.
  3. Crack the eggs into a mixing bowl.
  4. Add a tiny pinch of salt and pepper.
  5. Beat well with a fork until fully combined.
  6. Place a small non-stick frying pan on a low heat to warm up. Meanwhile…
  7. Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
  8. Carefully add the tomatoes and fry for 1 minute.
  9. Turn the heat down to low and sprinkle over the basil leaves.
  10. Carefully pour in the eggs, then tilt the pan to spread them out evenly.
  11. Using a fork, swirl the eggs around the pan a little.
  12. When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half – when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

Watch the video: Tomato Basil Omelette