French Omelette with Garlic Tomatoes


Eggs are the perfect fridge standby for a quick and filling supper. Here’s how to make a classic creamy French omelette for one in a few simple steps – the recipe can easily be doubled to serve two people.


• 8 cherry tomatoes, halved
• 2 tsp olive oil
• 1 garlic clove, crushed
• 2 large eggs
• 1tbsp milk
• Salt and freshly ground black pepper
• Large knob of butter
• Spinach and rocket leaves, to serve

1. Toss the tomatoes and garlic with the olive oil. Place on a foil-lined grill pan and cook under a medium heat for 4-5 minutes until just tender.
2. Meanwhile, lightly beat the eggs and milk in a jug and season with salt and freshly ground black pepper.
3. Heat the butter in a small omelette or non-stick frying pan until it is just foaming. Pour in the beaten eggs and stir gently with a fork, drawing the mixture in from the sides to the centre as it sets and letting the liquid egg run out to the sides.
4. When the omelette is just set, stop stirring and cook for a further 30 seconds to brown the underside (see tip). Place the grilled tomatoes on top of the omelette.
5. Slide the omelette onto a serving plate, tipping the pan to gently fold it over the tomatoes. Serve immediately with salad.

Take care not to overcook the omelette – keep the heat at medium and remove the pan from the heat when the top is still soft and creamy.