omelette with cherry tomatoes and basil

Ingredients

Preparation

Cut the Tavoliere into thin slices. Cut the cherry tomatoes into quarters and the basil into thin strips. Mix the chopped tomatoes, basil,  salt and extra-virgin olive oil in a bowl. Beat the eggs and season with salt and pepper.

Cook the omelette in a very hot pan with oil over a medium heat. When almost all of the egg has cooked, cover half of the omelette with the pieces of Tavoliere. Fold over the other half and finish cooking.

Serve with the tomatoes.