1

Warm a large non-stick frying pan over medium heat.

Crack eggs into a bowl and beat until smooth. Add some salt and pepper if desired.

2

Pour beaten eggs into the frying pan. Swirl the mixture around so as to coat the sides of the pan with egg.

3

Let the eggs cook in the pan until solid white lumps form. Meanwhile, shred the cheese and cut up the tomato into small chunks.

4

When the egg mixture is becoming solid, swirl the pan again so some of the remaining liquid coats the sides of the pan again.

5

When the coating on the side of the pan starts to crisp, add the cheese and tomato. Pull one side of the now mostly solid egg and fold the omelette over. With a wooden spoon, mash down the edges to form a seal.

6

Fry both sides for about a minute each. Then remove from pan and serve.