The nature programme presenter loves breakfasting on a chilli-laden omelette.
Serves two
Deseed and finely chop 75g cherry tomatoes, then add a finely chopped spring onion, one small crushed clove of garlic (optional) and a teaspoon or two of finely chopped red chilli (or more), to taste. Roughly chop a handful of coriander leaves and add to the vegetables with some salt and freshly ground pepper. Beat together four eggs and a splash of milk or cream, then stir in 50g grated cheese (something melty, like gruyère or cheddar). Melt a knob of butter in a hot frying pan, combine the eggs and vegetables, and pour in. Lower the heat, then gently move the eggs around the pan for a minute, using a fork or spatula, to create soft folds. Cook without stirring for another minute or two, until the base is starting to turn golden, then fold the omelette. Cut in half and serve with toast.
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