Parsley omelette with olive ricotta

Add sliced Serrano ham to the wrap, if you like.

Serves 4 Prep 10 mins Cook 1 hr

250g punnet cherry tomatoes

2 tsp sherry vinegar

3 tbsp olive oil

4 eggs, beaten

2 tbsp finely chopped parsley

100g ricotta

1 tbsp freshly grated parmesan (or

vegetarian alternative)

6 black olives, pitted and finely chopped

1 Heat the oven to 160C/140C fan/gas 4. Reserve 6 tomatoes and cut the rest in half. Put the tomato halves, cut-side up, in a roasting tin.

2 Mix together the vinegar and 2 tbsp olive oil. Drizzle all over the tomatoes and lightly season. Cook for about 1 hr until they’re beginning to dry out a little (which really concentrates their sweet flavour).

3 Meanwhile, chop the reserved tomatoes into quarters and tip into a bowl. Add the eggs, parsley and some seasoning, then combine. Brush a medium non-stick frying pan with some of the remaining oil. Place over a medium heat, pour in 1-2 spoonfuls of the egg mixture and swirl to cover the base. 4 Cook for 2 mins until golden, then flip over with a palette knife and heat for just 1 min to cook the other side. Remove to a plate and repeat with the remaining mixture.

You should be able to make 3-4 omelettes, depending on the size of your pan.

5 In a small bowl, mix together the ricotta, half the oven-dried tomatoes, the parmesan and olives. Lay the omelettes on a board and divide the cheese mix between them. Roll up like a cigar (wrap in film and chill if serving later) and cut into 3cm pieces. Push a skewer through to hold the omelette together, top with an oven-roasted tomato half and serve. PER SERVING 220 kcals, fat 18g, saturates 5g,

carbs 2g, sugars 2g, fibre 1g, protein 10g, salt 0.6g