A brunch classic done right with plenty of aromas and flavours coming from both fresh & dried herbs.
This one’s packed full of protein and one for those who like their breakfasts on the lower end of the carbohydrate spectrum.
The omelette has what we call ‘nutrient synergy’ where we have a combination of ingredients that complement each other such as olive oil, basil, tomato & onion.
Extremely easy and cooked up in minutes, this one’s a great alternative to break away from the weekday routine.
Here’s what you’ll need:
3 whole eggs
80g of vine ripe tomatoes
1/2 a medium red onion, sliced
1 spring onion, diced
2 large mushrooms, diced
1 dessert spoon of Extra Virgin Olive oil
A handful of fresh basil, chopped
2 tsps. of mixed dry herbs
100ml of any milk
Salt and pepper to season
Here's what you'll need to do:
1.In a large frying pan add 1 tsp of olive oil. Once heated add the following ingredients: onion, spring onion, mushrooms, basil, dry herbs and salt and pepper.
2.While the above cooks, in a bowl crack the 3 eggs and add milk and whisk. Once mixed and the onions are soft add the remainder of the olive oil and pour the egg over mix (make sure the onion mix is well distributed across the pan).
3.Cook the bottom of the omelette on a medium/ low heat. Once you are able to slide a spatular underneath, pop it in the oven (170 degrees) to cook the top of the omelette for around 7 mins (once the egg is no longer runny).
4.While the above cooks in the oven, in a separate pan or pot cook the vine tomatoes on a medium heat with the lid on (the steam will make them soft).
5.The omelette and tomatoes should be done around the same time, serve with some fresh chilli and spring onion and ENJOY :)
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