Tomato and basil omelette with sourdough bread

Cut the tomatoes into thin half-slices, then mix them in a small bowl with the finely chopped basil, salt, and pepper.

In a medium bowl, whisk the eggs and season with salt and pepper. Heat the oil in a frying pan (approx. 18 cm diameter), pour in the eggs, and stir over low-medium heat until most of the omelette is cooked. Then reduce the heat to the lowest setting and wait until the surface is nicely shiny but no longer runny. Roll up the finished omelette and slide it onto a plate.

Serve with fresh sourdough bread and the tomato and basil salad.