Separate the eggs.
Add the milk to the egg whites and whisk together with a fork.
Spray the oil into a wide frying pan (skillet) and warm over a medium heat for at least 2 minutes.
Pour in the egg white mixture, then add the cherry tomatoes and basil immediately. Season with salt and pepper and cook until set. The omelette should cook in less than a minute. Serve straight away.
3 large eggs (54 cals for egg whites)
1 tbsp skimmed milk
3 sprays light extra virgin olive oil
10 cherry tomatoes
fresh basil leaves, torn (optional)
salt & pepper to taste