Japanese-Style Vegetable Omelette with Cherry Tomatoes and Basil

INGREDIENTS

• 6 Egg
• 90ml Milk
• 20 Cherry Tomato
• 10g Basil
• 3 tbsp Butter
• 1 tsp Salt
• 0.5 tsp Pepper

STEPS

1. 1

   Whisk 6 eggs with 90ml of milk, 1 tsp of salt, and 0.5 tsp of pepper until smooth, then halve the 20 cherry tomatoes and slice the 10g of basil.

   ⏱ 2 min

2. 2

   Melt 3 tbsp of butter in a nonstick skillet over medium heat, add the tomatoes and cook for 1 to 2 minutes until they begin to blister.

   ⏱ 2 min

3. 3

   Pour in the egg mixture and cook gently for 3 to 4 minutes, lifting the edges as it sets, until the center is just softly set.

   ⏱ 4 min

4. 4

   Scatter over the basil, fold the omelette, and serve immediately while still custardy and tender.

   ⏱ 1 min