Tomato And Basil Omelette

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 large tomatoes, cored and peeled
• 4 tablespoons olive oil
• 1 bay leaf
• 1 sprig thyme
• 1 garlic clove, crushed then peeled & finely choppe
• 1 handful basil leaves, roughly chopped
• 6 fresh eggs
• salt and black pepper

Recipe

• 1 cut each tomato in half and squeeze lightly to press out the seeds and juice. chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
• 2 cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. set aside to cool slightly.
• 3 meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. break in the eggs, season wth salt and pepper and beat with a fork. add the tomato and mix well.
• 4 heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
• 5 leave the pan over the heat undisturbed for 30 seconds to brown the bottom. remove it from the heat, turn out of the pan onto a plate and serve with some black nice olives.