In a mixing bowl, gently beat the eggs together with Tabasco® and a pinch of salt and pepper.
In an omelette pan heat the olive oil and butter until it begins to foam.
Pour in the egg mixture and cook for a few seconds. Allow the omelette to set lightly before stirring the set part inwards and allowing the raw egg to run outwards, forming a new edge. Repeat this motion until only a little raw egg remains.
Add the tomatoes , cheese and half the basil as it is cooking in the pan and carefully fold the firm egg mixture over.
Turn out onto a plate. Brush the omelette with olive oil or butter, scatter over the remaining basil leaves and serve immediately.Recipe courtesy of Tabasco®
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