1 tbsp olive oil
1/2 onion, diced
1 plum tomato, chopped
1 yellow squash, diced
3 free range eggs
sea salt and black pepper
fresh basil leaves

1. Heat the oil in a small frying or omelette pan. Sauté the onion for 5 minutes, then add the tomato and squash and cook for another 3-4 minutes.

2. In a medium bowl whisk the eggs with seasoning and basil leaves. Pour into the pan with the vegetables and cook for another 2-3 minutes, until the egg is just firm.

3. Carefully slide it onto a warmed serving plate, folding it in half in the same movement.