Quarter the tomato and discard most of the seeds. Chop in small chunks. Toss with the basil and a pinch of salt.

Heat a pan over medium heat. Drizzle in the olive oil or butter. Slide around the pan. Once hot, but not smoking, pour in the beaten eggs.

Immediately, fill with the tomatoes & basil. If you want cheese, this is a great time to sprinkle it on, too.

When the egg appears slightly cooked, fold one side up towards the center. Grab a plate and place the open side down to towards the plate. Gently, flip the folded side up and slide the entire omelette onto the plate.

Even if it ends up in a pile rather than as an elegant wrap, just remember: it will still be delicious. I also use this as an excuse to pile it with more tomato toppings or even a generous dollop of sour cream. Yum.