TOMATO OMELETTE

This is a tomato omelette like you’ve never seen before. Slitting it open to reveal the vivid red filling makes for mouth watering anticipation. It is also delicious served cold for an unusual summer lunch or picnic dish.

Serves 2
Filling:
250g tomatoes
1 tablespoon olive oil
1 garlic clove, peeled (optional)
A few basil leaves (optional)

Omelette:
5 eggs
2 tablespoons clarified butter
Salt and freshly ground pepper
Thyme sprig, to garnish
To make the filling, skin, halve, de-seed and dice the tomatoes. Heat the olive oil in a pan, add the tomatoes and cook gently for about 3 minutes depending on how ripe they are. If you like, add the garlic at this stage and remove it when the tomatoes are cooked. Season lightly and keep aside. Add the basil if you like.

To make the omelette, break the eggs into a bowl and season with salt and pepper. Add a spoonful of clarified butter and beat lightly with a fork. Heat a frying pan (preferably non-stick), about 20cm in diameter, until very hot. Add the remaining butter and spread it over the surface of the pan. Quickly pour the eggs into the pan. Using the side of a fork so as not to scratch the surface of the pan, keep stirring the eggs with one hand while shaking the pan with the other. When the omelette is set underneath, but still runny on top-spoon the tomato filling in a line along the middle.

Tilt and shake the pan away from you to push one half of the omelette on to a serving plate. Fold the remaining half over the half on the plate. With the tip of a knife, cut it lengthways down the middle to reveal the tomatoes (and add any leftover filling).
Garnish with a sprig of thyme and brush the omelette with a touch of clarified butter to give it a sheen. Serve immediately.