Melt­ing tomato & basil omelette


Serves 1 Takes 10 mins

Finely chop 1 ripe tomato and tip into a bowl with 1 tbsp grated veg­e­tar­ian ched­dar, 3 shred­ded basil leaves, 1 finely chopped spring onion, ½ tbsp olive oil and some salt and pep­per. Heat ½ tbsp olive oil in a small, non- stick fry­ing pan, then swirl in 2 beaten eggs. Cook un­til done to your lik­ing, then spoon the tomato mix over half of the omelette. Fold the omelette over the tomato, leave for about 30 secs, then slide onto a plat. PER SERV­ING 360 kcals, fat 30g, sat­u­rates 8g, carbs 3g, sug­ars 3g, fi­bre 1g, pro­tein 20g, salt 0.7g

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