This omelette was one of the dishes served last weekend at the breakfast for Bill Clinton (former US president) by Detlef Haupt, Executive Chef at the Sydney Convention Centre.

Recipe makes one omelette.

1 medium vine-ripened tomato
1 teaspoon olive oil
3 fresh free range eggs
30ml cream
1 nob unsalted butter
30g Brie or good quality Camembert, sliced
1/3 bunch rocket (or other small leafy greens)

Cut the tomato in half, brush cut sides with olive oil and dry roast in oven for approx 20 mins at 160 degrees Celsius.

Break eggs into a bowl, add runny cream, a pinch of sea salt and mix with fork.

Pre-heat skillet or frying pan, add nob of butter and pour egg mixture into pan. Stir egg mixture until egg is just set yet runny and soft on surface. Place slices of brie on top of egg, let open omelette settle for a few minutes so the brie will become warm without melting it.

Slide omelette onto a warm plate, serve with ready roasted tomato and garnish with freshly picked rocket leaves. Sprinkle extra sea salt on top and serve at once.

Enjoy!