Classic omelette with tomato, basil and feta
- Prepare the filling by gently combining the ingredients. Heat a medium-sized non-stick frying pan. Add the butter and allow it to bubble up.
- Meanwhile, break the eggs into a bowl and beat well with the water, salt and pepper. Once the butter starts to brown, add the eggs and lower the heat. Stir the eggs gently, drawing the edges into the middle while angling the pan so that the uncooked egg runs out to the sides. Continue to do this until the egg sets.
- Once the egg is almost cooked, add the filling to half the omelette, and remove the pan from the heat.
- Flip the unfilled half over to cover the filling, then slide the omelette onto a warmed plate and serve at once.