Thomas Straker's Tomelette

For the dressing:
2 tablespoons Daylesford Organic wholegrain mustard
2 tablespoons Daylesford London honey
2 tablespoons Daylesford Organic balsamic vinegar
6 tablespoons Daylesford Organic extra virgin olive oil

For the salad:
A large handful of Daylesford mixed salad leaves
A large handful of soft herbs (I use basil, parsley and mint)
100g tomatoes, cut into chunks

For the omelette:
40g Daylesford Organic cheddar, grated
3 Daylesford Organic Cotswold eggs
Daylesford Organic butter

First, make the salad dressing. Add the mustard, honey, balsamic vinegar and olive oil to a jar and season with salt and pepper. Seal tightly with a lid, then shake vigorously to emulsify. Taste, adjusting the seasoning as needed.

Separate any salad leaves and add to a large mixing bowl along with the picked herb leaves and tomatoes. Set aside.

Crack the eggs into a large bowl and whisk until very broken down and the whites and yolks are fully combined. Season with a little salt.

Set a non-stick frying pan over a low-medium heat. Add a knob of butter and melt gently, then pour in the eggs. Stir the eggs with a silicone spatula whilst agitating the pan to break the eggs up, cooking them to a very soft scramble. At this point, leave the eggs to set underneath, scattering the grated cheese over the top and seasoning with salt and pepper. Go around the edge of the pan with the spatula to ensure the eggs are set underneath and loosen the edges from the pan, then start to slowly push from one side to lift and fold the omelette in on itself. Continue until the omelette is almost fully folded, making sure to tuck the edges in as you go. Use the spatula to fold the other edge over the top to seal completely, then slide carefully onto a plate, flipping it so the seal is now on the bottom.

Rub a little butter over the top of the omelette. Dress the salad and toss gently, then plate alongside the omelette and serve right away.