Tomato Chèvre Omelette - PUBLISHED

1 Tbsp butter
1 Tbsp vegetable oil
6 eggs
A generous pinch of salt
1/2 tsp ground black pepper
1/3 cup chèvre cheese
5 large cherry tomatoes in thick slices (Jaune Flamme are real good!)
1 Tbsp minced fresh Oregano
1/2 cup grated Gruyère cheese

1. Melt butter with oil in a 10" oven-proof fry pan or omelette pan.
2. Whisk eggs with salt and pepper until frothy.
3. Pour eggs into hot pan and start cooking at medium heat. Lift the egg and tilt the pan to let uncooked egg get underneath.
4. With the oven rack at the mid-way setting, start the grill (or use a salamander if you're so lucky to have one).
5. Crumble to chèvre across the surface of the omelette, then do the same with the tomato.
6. Sprinkle the oregano over all of this, followed by an evenly distributed layer of Gruyère.
7. With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
8. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette (I do this by first cutting the segments and then folding - more manageable size).