Pick the leaves off the basil and roughly tear them. Cut the cherry tomatoes in half on a chopping board. Crack the eggs into a mixing bowl. Add a tiny pinch of salt and pepper. Beat well with a fork until fully combined. Place a small non-stick frying pan on a low heat to warm up. Meanwhile… Add ½ tablespoon of olive oil to the pan and turn the heat up to high. Carefully add the tomatoes and fry for 1 minute. Turn the heat down to low and sprinkle over the basil leaves. Carefully pour in the eggs, then tilt the pan to spread them out evenly. Using a fork, swirl the eggs around the pan a little. When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half – when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.