Ingredients

• 1 small onion

• 4 tomatoes

• 30ml/2 tbsp vegetable oil

• 4 eggs

• 30ml/2 tbsp snipped fresh chives

• 115g/4 oz Camembert cheese, rinded and diced

• salt and ground black pepper

Serves 2

Method:

1. Cut the onion in half. Cut each half into thin wedges. Cut the tomatoes into wedges of similar size.

2. Heat 15ml/1 tbsp of the oil in a frying pan and cook the onion for 2 minutes over a moderate heat, then raise the heat and add the tomatoes. Cook for a further 2 minutes, then remove the pan from the heat.

3. Beat the eggs with the chives in a bowl. Season to taste with salt and pepper. Heat the remaining oil in an omelet pan. Add the egg mixture and tilt the pan to spread thinly. Cook for 1 minute.

4. Flip the omelet over and cook for 1 minute more. Remove from the pan and keep hot. Make a second omelet with the remaining egg mixture.

5. Return the tomato mixture to a high heat. Add the cheese and toast the mixture over the heat for 1 minute.

6. Divide the mixture between the omelets and fold them over. Serve at once. Add crisp lettuce leaves and chunks of granary bread, if you wish.