Cherry Tomato, Ricotta & Chervil Omelette

By experimenting with the ingredients in your omelette, take it from breakfast to dinner.

Ingredients (Serves 2)

Instructions

1. Crack eggs into a bowl and whisk until yolks and whites are well combined.
2. Set an 8-inch skillet over high heat. When pan is hot, add butter. As butter begins to sizzle, pour in egg mixture. Using a high-heat spatula, stir slowly for 15-20 seconds as if you were making scrambled eggs.
3. Reduce heat to medium-low and place fillings* down the centre of pan.
4. As soon as egg sets on bottom (about 1 minute), fold 1/3 of omelette to middle of pan, enclosing ingredients.
5. To remove omelette from the pan and create a rolled effect, tilt pan, slide omelette out and use your spatula to create the final fold.

Photography by Edward Pond