Peel the carrots and grate finely with the red cabbage. Place in a salad bowl. Book now.

In a bowl, combine thebasil-scented olive oil, vinegar and half the salt. Stir the sauce into the crudités. Book now.

Finely chop the basil leaves. Book now.

In a large bowl, beat the eggs with the remaining salt. Heat a large, oiled frying pan over medium heat and pour in the beaten eggs. Cook the omelette for around 10 minutes, until set but still soft.

Place the omelette in a dish and arrange the crunchy vegetables in the center. Sprinkle with chopped basil and close the omelette.

Serve warm or at room temperature.