Herb omelette with tomatoes
A recipe from the Good Food collection.
Ingredients
250 g (9 oz) red or yellow cherry tomatoes, halved
4 eggs, lightly beaten
1 handful chopped mixed herbs (e.g. parsley, chives, oregano)
2 egg whites
3 tbsp grated low-fat cheddar cheese
1 handful baby rocket (arugula) leaves
2 slices of gluten-free bread, toasted
Method
Step 1
Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper. Place the tomatoes, cut side up, on the prepared tray. Season well with salt and freshly ground black pepper. Bake for 15 minutes, or until softened. Reserve about one-third of the tomatoes for garnish.
Step 2
Whisk together the whole eggs and mixed herbs in a bowl. Beat the egg whites in a small bowl with electric beaters until soft peaks form. Gently whisk the egg whites into the egg and herb mixture.
Step 3
Preheat a grill (broiler) to medium heat. Heat a 22 cm (8½ in) omelette pan or frying pan and lightly brush with oil. Pour in half of the egg mixture and leave for 1–2 minutes, or until lightly browned underneath.
Step 4
Scatter half the cheese over the egg mixture and place the pan under the grill for 1 minute, or until the egg is set and the cheese is melted. Top with half of the remaining tomatoes and half of the rocket. Fold the omelette in half and carefully slide from the pan onto a plate. Scatter half of the reserved tomatoes over the omelette.
Step 5
Gently re-whisk the remaining egg mixture, then cook a second omelette in the same way as the first. Serve with the toast.
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