Instructions

1. In a small bowl, whisk the eggs with a couple pinches of salt.
2. Cut the tomatoes in half and thinly slice the onion. Cut the pepperoni into small pieces.
3. Heat the oil in a frying pan. Add the on onion and gently sauté, over low heat until soft. Add the tomatoes, pepperoni and the balsamic vinegar, then stir until the onion and tomatoes have slightly caramelised. Transfer the mixture to a plate.
4. Clean the pan with kitchen towels, then add a small spoonful of oil.
5. Pour in the whisked eggs, letting the mixture spread out evenly. Lay the cheese slices on top, if used.
6. When the surface of the omelette has set, spoon the tomato & pepperoni mixture onto half of it, scatter some basil leaves on top, then gently fold the other half over, using a spatula. Cook for another minute, then transfer it to a plate.
7. Serve warm with a crispy salad on the side.