Easy Italian Melt Omelet

Step 1Pour 1 tablespoon of the the olive oil into an omelette pan and place over medium heat.

Step 2While heating, quarter the tomatoes, shred the basil and chop the prosciutto and mozzarella into small pieces.

Step 3Break the eggs into a bowl, season to taste, and whisk until frothy, then pour into the heated pan. Leave to cook for a minute, then run a spatula gently around the underside.

Step 4Cook until the top and centre look almost set, then scatter the mozzarella, prosciutto, tomatoes and basil over one half of the omelette.

Step 5Fold the omelette over the fillings, turn the heat off and leave to sit for a minute. Drizzle with the remaining 1 teaspoon of olive oil.

Step 6Slide the omelette on to a plate and eat while hot. I prefer to eat my omelette when it is fresh cooked, but you could store it in a covered container in the fridge for up to three days and reheat it prior to eating.