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This chive omelette served with a tangy tomato salad is a perfect lunch bite for one! The tomato salad is very simple – the acidic vinaigrette cuts beautifully through the richness of the omelette.

2–3 very fresh eggs (depending on hunger level!)

2 tbsp freshly chopped chives

salt and pepper

4 ripe tomatoes

½ tsp grapeseed oil and a similar quantity of butter

For the vinaigrette

4 tbsp light olive oil

2 tbsp white wine vinegar

salt and pepper

Serves: 1

Prep time: ½ hour to infuse

Cooking time: 10 minutes 7

1 Crack the eggs into a bowl, add the chives, salt and pepper and gently mix together with a fork. Leave for about half an hour, if you can, to allow the flavours to infuse.

2 While the egg and chives are doing their thing, slice the tomatoes and arrange on a plate. Whisk together the vinaigrette ingredients and pour over. Let the flavours develop while you make the omelette.

3 Heat the pan over a medium heat for about a minute before adding the oil and then the butter (this will stop the butter burning). Swirl the oil and butter around the pan, making sure the surface is evenly coated.

4 Turn up the heat to the highest setting and, as soon as the butter starts to foam, pour in the eggs. Gently rotate the pan to make sure the eggs evenly coat the surface of the pan.

5 After about 5 seconds, tilt the pan to an angle of about 45 degrees. Using a flat spatula, pull it up from the edge of the pan to the centre, allowing the liquid egg to fill the empty space. Keep doing this until there is only a small amount of liquid left on the surface.

6 With the help of the spatula, flip one side of the omelette over to the centre. Take the pan to a warm plate and tip the omelette onto it, folding it over as you do so.

7 Serve immediately with the tomato salad.