Italian Tomato Basil Omelette

Method

1. 1Beat eggs with half the parmesan, salt and pepper.
2. 2Heat olive oil in a non-stick skillet, soften garlic and chilli flakes 30 seconds.
3. 3Add cherry tomatoes, cook 90 seconds till they soften.
4. 4Pour eggs over, stir gently the first 30 seconds, then leave to set.
5. 5Scatter remaining parmesan and basil, gently mix in half.
6. 6Slide onto a plate, drizzle balsamic coat with sticky liquid — Italian breakfast at its quietest.