2 branches of basil
20 g of butter
Salt and pepper
Wash the tomatoes and cut them into pieces. Rinse and thin the basil, then chop it coarsely. Break the eggs in a salad bowl, season them and whisk.
Heat the butter in a pan over medium heat and pour in the eggs.
Fold the edges towards the center using a spatula.
When the top of your omelet is still liquid, place the pieces of tomatoes and basil then fold the omelette in half. Continue cooking for 1 minute.
Serve the omelet in a nice dish and serve.