This omelette with fresh tomatoes and basil is accompanied by a light tuna chive salad mixture for a pleasant summer lunch.
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10 large fresh basil leaves
1 tbsp olive oil
185g can tuna
3 tbsp mayonnaise
3 tbsp plain yoghurt
25g snipped fresh chives
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Method Prep:10min › Cook:6min › Ready in:16min
Dice 8 tomatoes. Beat 6 eggs with seasoning and stir in the tomatoes. Finely snip 10 large fresh basil leaves (or 4-5 tender sprigs) and add them to the eggs.
Preheat the grill to high. Heat 1 tbsp olive oil in a nonstick frying pan (about 25cm) that can go under the grill safely (wrap a wooden handle with foil) and pour in the egg mixture, spreading the tomatoes evenly. Cook over a medium heat, lifting the edges at first to allow the egg to run under the set omelette. Reduce the heat if the omelette starts to brown too quickly. When the omelette is three-quarters set, put it under the grill to finish cooking the top.
Meanwhile, drain a 185g can tuna and mix it with 3 tbsp mayonnaise, 3 tbsp plain yoghurt and 25g snipped fresh chives. Cut the omelette into quarters and divide among four plates. Spoon the tuna mixture over each portion and sprinkle with ready-made croutons. Add watercress, rocket or other salad leaves to the plates and serve with crusty bread.