- 3 medium free range eggs
- 1 tsp Original Red Tabasco® brand pepper sauce
- Salt and freshly ground black pepper
- 1 tsp olive oil
- 1 tsp butter
- 30g of grated Gruyere cheese
- 50g cooked ham, diced
- Half tomato, diced
- Small handful fresh basil, torn
In a mixing bowl, gently beat the eggs together with Tabasco® and a pinch of salt and pepper.
In an omelette pan heat the olive oil and butter until it begins to foam.
Pour in the egg mixture and cook for a few seconds. Allow the omelette to set lightly before stirring the set part inwards and allowing the raw egg to run outwards, forming a new edge. Repeat this motion until only a little raw egg remains.
Add the tomatoes , cheese and half the basil as it is cooking in the pan and carefully fold the firm egg mixture over.
Turn out onto a plate. Brush the omelette with olive oil or butter, scatter over the remaining basil leaves and serve immediately.Recipe courtesy of Tabasco®