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Omelette cut into quarters in pan with spatula and tomatoes

Herb omelette with fried tomatoes

A star rating of 4.3 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Healthy
  • keto
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal204
fat14g
saturates4g
carbs4g
sugars4g
fibre1g
protein17g
salt0.5g
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Ingredients

  • 1 tsp olive oil
  • 3 tomatoes , halved
  • 4 large eggs
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, January 2018

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Overall rating

A star rating of 4.3 out of 5.26 ratings
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