- 2 tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- couple sprigs parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 garlic clove, finely chopped
- 2 wholewheat baps
Brush the cut side of the tomatoes with a little of the oil then cook them on a low heat, cut-side down in a small, non-stick frying pan. While they cook, beat the eggs with seasoning and the chopped parsley in a small bowl. Turn the tomatoes over to briefly heat on the other side and then set aside.
Wipe the pan, then add the remaining oil and cook the garlic on a medium heat for a few seconds, stirring all the time until softened. Pour in the egg mixture and cook, stirring occasionally over the heat. Once it’s almost set flip over to cook the other side for a few seconds more.
Halve the baps and squash on the tomatoes, quarter the omelette and serve, 2 pieces inside each bap.