Herb omelette with fried tomatoes
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Herb omelette with fried tomatoes

By Sara Buenfeld

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

  • Prep:5 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 204
  • fat 13g
  • saturates 3g
  • carbs 4g
  • sugars 4g
  • fibre 1g
  • protein 17g
  • salt 0.5g

Ingredients

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

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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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