Ready in 15 minutes
2 tbsp clarified butter
1 ounce cooked beef, cut into 1/2-inch pieces, 1 1/2 slices
1 ounce grated gruyere cheese, 1/4 cup (do not overfill)
1 ounce plum tomato, 1/2 small seeded tomato, cut into 1/4-inch cubes
When the butter in the pan is nice and hot, scatter in the beef.
Shake the pan once to ensure that the beef does not stick. v Now add the beaten eggs.
Tilt and pull a couple of times, then sprinkle in the cheese, making sure it’s well embedded in the eggs.
Pull a couple more times to reach the desired level of doneness.
Scatter the tomato pieces into the pan, avoiding the pan’s edge.
De-pan the omelet almost immediately, flipping it into a half circle on your warmed plate.
The tomatoes will be sufficiently warmed by the time they are folded into the omelet and should not be overcooked to release their water. Water in the pan will cause it to stick.