6 eggs

1 tin salt cod

Selection of ripe heritage tomatoes

50ml cream

50g butter

Bunch of chives

Sea salt flakes

Step 1

Melt the butter in a non stick pan over a high heat and preheat the grill. Crack the eggs into a jug, season generously and snip in half of the chives, whisk well and stir in the salt cod and cream.

Step 2

Roughly chop the tomatoes, drizzle with good quality olive oil, sprinkle with sea salt and combine with the remaining chives.

Step 3

Pour the egg mixture into the frying pan and leave for one minute before finishing under the grill. Tip the omelette onto a plate and top with the tomato salad .