Omelette with pesto and cherry tomatoes

Wash and dry the tomatoes and slice them in half. Heat a drizzle of Pure Olive Oil in a pan over a medium heat and add the tomatoes. Allow to sauté for a few minutes, mixing from time to time.

Break the eggs into a bowl and whisk. Add our Pesto and a pinch of salt.

As soon as the tomatoes have started to soften, arrange them evenly in the pan and then pour over the beaten egg and pesto mixture.

Cover with a lid and leave the frittata to cook over a low heat for around seven minutes (the top of the omelette should be almost completely firm).

Using the lid or a plate, turn the omelette out, then return to the pan and cook on the other side for around a minute.

Remove from the heat and serve warm or at room temperature.