Herb Omelette with Tomato and Chives

Snip the chives into thin rounds, reserving half for the omelette and half for finishing. Roughly chop the parsley and strip the thyme leaves from their stems. Set aside.

Roughly chop the tomatoes into irregular, rustic pieces — no need to peel them. Toss with a small pinch of salt in a bowl and let them sit briefly to draw out some of their juices.

Crack the eggs into a bowl and add the heavy cream, the reserved chives, chopped parsley, thyme leaves, a pinch of salt, and a grind of black pepper. Whisk together with a fork until the eggs are well combined and slightly frothy.

In a small skillet, warm the olive oil over medium heat. Add the minced garlic and cook gently for about 30 seconds, just until fragrant and golden at the edges.

Add the chopped tomatoes with their collected juices. Cook, stirring occasionally, for 4–5 minutes until the tomatoes have softened and the liquid has reduced to a jammy, fragrant sauce. Season with salt and pepper, then remove from heat and set aside.

In a 20cm non-stick or cast-iron skillet, melt half the butter over medium-low heat, swirling to coat the base. Pour in the egg mixture and let it sit, undisturbed, for about 30 seconds.

Using a spatula, gently draw the set edges toward the centre, tilting the pan to let the raw egg flow to the open spaces. Continue this slow, patient movement for 2–3 minutes until the omelette is nearly set. Continue cooking until the surface is completely set with no glossy or runny portions remaining, or until an instant-read thermometer reads 160°F (71°C).

Dot the remaining butter around the edges of the omelette and fold it in half. Let it cook another 30 seconds, then fold again into a thick, soft parcel. Slide onto a warm plate.

Spoon the warm tomato filling generously over the folded omelette, letting the juices run down the sides.

Scatter the reserved snipped chives and torn basil leaves over the top. Finish with a light drizzle of olive oil and a final pinch of salt. Serve immediately, while the eggs are still tender and the tomatoes are warm.