-
Prep:5 mins
Cook:5 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 360
-
fat 30g
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saturates 8g
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carbs 3g
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sugars 3g
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fibre 1g
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protein 20g
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salt 0.72g
Ingredients
- 1 ripe tomato
- 1 tbsp grated vegetarian cheddar
- 3 basil leaves
- 1 spring onion, finely chopped
- 1 tbsp olive oil
- 2 eggs, beaten
Tip
Think aheadPlan your meals so that you can recycle your leftovers, for instance cook extra boiled potatoes one night and use them in a frittata the next day.
Method
Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.
