Omelette cut into quarters in pan with spatula and tomatoes

Herb omelette with fried tomatoes

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(8 ratings)

Prep: 5 mins Cook: 5 mins

Easy

Serves 2

Make a perfect, protein-rich brunch or breakfast for two people. This healthy omelette can be on the table in just 10 minutes, served with juicy tomatoes

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal204
  • fat13g
  • saturates3g
  • carbs4g
  • sugars4g
  • fibre1g
  • protein17g
  • salt0.5g
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Ingredients

  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 tomatoes, halved
  • 4 large eggs
  • 1 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp chopped basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.

  2. Scoop the tomatoes from the pan and put them on two serving plates. Pour the egg mixture into the pan and stir gently with a wooden spoon so the egg that sets on the base of the pan moves to enable uncooked egg to flow into the space. Stop stirring when it’s nearly cooked to allow it to set into an omelette. Cut into four and serve with the tomatoes.

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Comments, questions and tips

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Frantic Flapjack
15th Feb, 2018
3.8
Good omelette for a quick lunch. I used parsley and mint and added some cooked prawns to the mixture before cooking.
Abena
8th Jan, 2018
2.55
Just an omelette really, nothing special!
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