Cut the mini Brie cheese into small, bite-sized pieces.

Wash and slice the cherry tomatoes in half.

Crack two eggs into a glass or bowl and beat them well.

Add a piece of butter and a little oil to a heated pan.

Add the sliced cherry tomatoes to the pan and stir-fry them.

Add a piece of basil pesto and stir it with the tomatoes.

Pour the beaten eggs over the tomatoes in the pan.

Sprinkle the chopped Brie cheese over the eggs.

Gently scramble the mixture until the eggs are cooked to your liking.

Transfer the finished omelette to a plate and serve.