Tomato and parsley omelette

Tomato and parsley omelette
  • Serves icon Serves 1
  • Time icon Ready in 15 minutes

Try making this healthy omelette recipe for breakfast – it’s packed full of protein to help you feel fuller for longer.

Nutrition: per serving

Calories
299kcals
Fat
23.3g (6g saturated)
Protein
20.5g
Carbohydrates
3.6g (3.6g sugars)
Fibre
2.5g
Salt
0.6g
Calories
299kcals
Fat
23.3g (6g saturated)
Protein
20.5g
Carbohydrates
3.6g (3.6g sugars)
Fibre
2.5g
Salt
0.6g

Ingredients

  • 1 large ripe tomato or 2 medium tomatoes, sliced
  • Small handful of fresh parsley, finely chopped
  • Drizzle of extra-virgin olive oil
  • 2 large free-range eggs
  • 1 tsp finely grated parmesan
  • 1 spring onion, finely sliced
  • Drizzle of olive oil or knob of butter

Method

  1. Toss the tomatoes with the parsley and extra-virgin olive oil in a bowl. Put the eggs, parmesan and spring onion in another bowl and beat with a fork. Season well. Put the oil or butter in a frying pan over a medium heat. When hot, pour in the egg mix and swirl so it coats the bottom of the pan. As the edges cook, pull them into the centre with a wooden spoon so the uncooked egg runs into the gaps. Repeat until the egg is almost all cooked and the bottom is golden, then gently flip over and cook for 1 minute or so on the underside.
  2. When the omelette is cooked but still a little soft in the middle, slide it out of the pan and onto a plate. Season the tomato, tip it onto one half of the omelette, then fold the other half over. Serve immediately.

delicious. tips

  1. Bulk this up a little with a slice of buttered rye toast.

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