- 1 ripe tomato
- 1 tbsp grated vegetarian cheddar
- 3 basil leaves
- 1 spring onion , finely chopped
- 1 tbsp olive oil
- 2 eggs , beaten
- STEP 1
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.
- STEP 2
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.
Plan 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.
Recipe from Good Food magazine, September 2006