Cheesy Omelette

  • 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®

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