Summer Souffle Omelette

Method:

1. Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the parmesan and basil. Finally, whisk the yolk mix into the whites. 
2. Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat's cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.