Tomato and Red Onion Omelette
Delicious and easy to make Tomato and Red Onion Omelette that makes a brilliant, protein packed, breakfast and is only 260 calories
Equipment
- 1 Non-stick frying pan
- 1 Chefs blow torch optional
Ingredients
- 1/2 Red Onion
- 1 tbsp Chipotle chilli salt
- 140 grams Baby plum tomatoes
- 20 grams Parmesan
- 4-5 leaves Fresh basil
Instructions
- Slice the red onion
- Slice the tomatoes into halves and season well with the chipotle salt
- Crack the eggs into a bowl and whisk with a fork
- Grate the Parmesan
- Heat a non-stick frying pan on a medium heat and add the onions
- After a few minutes add the tomatoes and fry them both until they are soft and just starting to colour
- Add the beaten eff and cook for a further two minutes
- Use the chefs blow torch to melt the cheese and cook the top of the omelette
- Once cooked transfer to a plat and top with the fresh basil