1. Preheat oven to 200 °C (400 °F). Place rack in centre of oven. Butter a 23-cm (9-in.) pie pan.
2. In a medium bowl, whisk eggs and flour together until well blended.
3. Mix in the milk. Season generously with salt and pepper. Pour mixture into the pie pan.
4. Drain bocconcini cheese and salmon.
5. Spread half the cheese over the egg mixture. Crumble salmon and spread over egg mixture. Add remaining cheese.
6. Halve the cherry tomatoes. Spread tomato halves over of egg mixture, cut side up.
7. Dot small spoonfuls of pesto over the uncooked omelette. Using the tip of a knife, gently mix in the pesto to form a marble effect.
8. Bake for 25–30 minutes or until golden brown.
9. Let cool for a few minutes, remove from pan and place on a serving dish at in the centre of the table with fresh or toasted bread.

Keeps for 4 days in the refrigerator or 3 months in the freezer.

Photo credit: Sylvie Li