Tomato and herb omelette - serves 1

Omelettes are best made one at a time, although two people can share a big one. These quantities make one good-sized omelette, for 2 people, you can double the quantities, but use 5 rather than 6 eggs.

Skin the tomato – dip it in boiling water for a couple of minutes, then the skin slides off easily. Chop it. Beat the eggs in a bowl, then add the chopped tomatoes, the herbs – save a sprinkle
for garnishing – and seasoning. Have a hot plate ready. Heat the oil. When it is sizzling hot, tip in the egg mixture. With a fork, keep lifting the edges so that the uncooked egg on top can run underneath. The whole operation should take less than a minute, and the egg should still be slightly runny on top when you roll the omelette out onto the plate. Sprinkle with the remaining herbs and serve at once.