Cheese & Tomato Breakfast Omelette (170 calories)

Serves	1
Prep time	10 minutes
Cook time	6 minutes
Total time	16 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Breakfast, Lunch, Main Dish, Snack
Misc	Child Friendly, Serve Hot
By author	Karen S Burns-Booth

A delicious and VERY tasty omelette that is a wonderful breakfast or brunch recipe for when you are watching your calories or are following the 5:2 diet or Weight Watchers....packed with flavour, which belies the fact that is is low calorie, and is also perfect for those who keep hens and often have small eggs. Makes a lovely light lunch or supper dish too - serve with fresh salad or crusty bread for non-fast days.

Ingredients

5 sprays of rapeseed oil (22 calories)
35g cherry tomatoes (halved = 6 calories)
1/4 red onion, peeled, and finely diced (about 40g = 8 calories)
6 or 8 fresh basil leaves (4 calories)
2 small Free-Range eggs (37g each = 54 calories x 2 = 108 calories)
1 tablespoon grated Parmesan cheese (22 calories)
salt and pepper

Note

Directions

Step 1	Heat up a small non-stick frying pan and spray the oil into it, then add the onions and fry over a gentle heat for 3 to 5 minutes or until nearly soft; add the halved cherry tomatoes and cook for a further 3 to 5 minutes or until the tomatoes are soft and just start to release their juices. Take off the heat and add the chopped basil leaves, Spoon the tomato mixture into a bowl and wipe the pan clean.
Step 2	Beat the eggs with a little water and then season to taste with salt and pepper. Heat the non-stick frying pan over a medium heat and then add the beaten eggs, swirling them around the pan and constantly tipping the pan and drawing the edges into the middle, to allow to runny egg to run out and set. (Use a wooden fork or Teflon spatula)
Step 3	When the eggs are nearly set to your liking, sprinkle the Parmesan cheese over one half and then spoon the tomatoes over the top of the cheese, flip one half over and cook for a further 1 to 2 minutes until the omelette is set.
Step 4	Slide the omelette out of the pan on to a warm plate and season with black pepper. Can be served as a light lunch with salad leaves, but add the calories on for that!