Tomato and Capsicum Omelette
This omelette is a quick breakfast with a bit of summer in it. Soften the capsicum first, then the tomatoes, so they're sweet before the eggs go in. Tear the basil over at the end while everything's still hot.
Ingredients
Makes 4 servings
- 12 eggs
- 240g Red capsicum
- 240g Cherry tomatoes
- 40ml Olive oil
- 8g Dried oregano
- Salt and pepper, to taste
- 12g Fresh basil
Method
- Sauté diced capsicum in olive oil over medium heat for 3 minutes, add halved cherry tomatoes and oregano, cook 2 minutes more.
- Whisk eggs with salt and pepper, pour over vegetables in the pan.
- Cook on medium-low, lifting edges so liquid egg runs underneath, until mostly set.
- Fold in half, slide onto a plate, scatter basil leaves and season to taste.
Nutrition
Per serving: 334 kcal · 21g protein · 9.1g carbs · 23.9g fat