Method

• 1

  In a jug, gently beat the eggs together with the basil, seasoning and water.

• 2

  Heat a frying over a high heat, add the butter. When melted, pour in half the eggs, shake the pan and cook over a high heat for a minute.

• 3

  As the egg begins to set, use a spatula to push the set egg towards the omelette centre. Continue doing this until there is no ‘runny’ egg left. Cook for a further 30 seconds.

• 4

  Use a spoon to dollop half of the the mascarpone down the centre of the omelette, followed by a little cheese, the tomatoes, and a few basil leaves.

• 5

  Use the spatula to fold one edge of the omelette towards the centre, then tilt the pan so that the omelette folds over onto the warm plate. Serve straight away with more cheese and rocket. Repeat to make a second omelette in exactly the same way.