Cheese and Tomato Omelette

Instructions

1. Grate the cheese and chop the cherry tomato into half and then half again. If you are using a medium size tomato, cut into thin slices and than dice each slice. If you are more experienced you can dice 3 slices at a time.
2. Break an egg into a bowl, season with salt and pepper to taste. Beat the eggs with a fork or whisk.
3. Heat a frying pan and add butter, when the butter begins to melt tilt the pan for the butter to coat it.
4. Add the seasoned egg to the hot pan, sprinkle with your toppings of cheese and tomato as much or as little as you like.
5. For a gooey omelette don't let the egg dry up; as soon as the egg begins to cook and begins to firm up lift half of the egg using a spatula and fold it over the other half creating a half moon shape.
6. Cook the omelette until it turns a lovely golden colour, carefully flip over to cook the other side if you want it well done.
7. Remove from heat and slide the omelette onto a serving plate.