Omelette with Tomatoes and Basil

Slice the tomato into thin half-slices and mix in a small bowl with the finely chopped basil, salt, and pepper.

Whisk the eggs in a medium bowl and season with salt and pepper. Heat the oil in a pan (approx. 18 cm in diameter), pour in the eggs, and stir over low to medium heat until the omelette is mostly set. Reduce the heat to the lowest setting and wait until the surface is shiny but no longer liquid. Carefully roll up the omelette and slide it onto a plate.

Serve the omelette together with the sourdough bread and the tomato-basil salad.