Cheese and Tomato Omelette

Instructions

1. 1

   Crack the 4 large eggs into a bowl and beat them well until the yolks and whites are fully combined.

2. 2

   Grate the 100g of cheddar cheese and set aside.

3. 3

   Chop the 2 medium tomatoes into small pieces.

4. 4

   Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.

5. 5

   Pour the beaten eggs into the pan and let them cook for a minute or until they start to set around the edges.

6. 6

   Sprinkle the grated cheddar cheese and chopped tomatoes evenly over one half of the omelette.

7. 7

   Use a spatula to gently fold the other half of the omelette over the cheese and tomatoes.

8. 8

   Continue to cook for another 2-3 minutes, or until the cheese has melted and the eggs are fully cooked.

9. 9

   Slide the omelette onto a plate and serve immediately.