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Break the eggs into a basin whisk and season, no traces of white
Heat a seasoned omelette pan, add 15gm of butter and shake the pan to coat the base
and sides. Just before the butter turns brown add the egg and pull the sides to the
centre whilst rolling the pan around to cover the exposed bottom
When the mix is beginning to set, firm the bottom and fold 1/3 onto the centre and then
the other 1/3 making a cigar shape turn over and set the bottom. The centre must
be moist not runny, turn out onto plate. Brush with the rest of the butter and serve.

Cut tomato into wedges, toss in olive oil, thyme leaves, sea salt and cracked black pepper
Roast at 160C until softened.