Pizza-Topped Omelette (LC)

Ingredients

• 2 eggs
• Pinch of black pepper
• 1 tsp olive oil
• 1 tsp tomato puree
• 1-2 tbsp passata
• 1 tsp oregano
• 30g cheese, grated
• ½ red pepper, chopped
• 4 mushrooms, sliced
• 3 sun-dried tomatoes, chopped
• A handful of rocket

Add to Shopping List

Instructions

1. Crack the eggs into a small bowl, add a pinch of black pepper, and whisk well.

2. Heat a large non-stick frying pan over medium-low heat and lightly grease it with olive oil.

3. Pour the eggs into the pan and swirl to cover the base evenly.

4. Cook for 3–4 minutes, until set and golden on the bottom, then carefully flip the omelette using a spatula.

5. Preheat the grill.

6. In a small bowl, mix the tomato puree, passata, and oregano. Spread this mixture over the surface of the omelette.

7. Sprinkle the grated cheese on top, then arrange the red pepper, mushrooms, and sun-dried tomatoes.

8. Place under the grill for 3–4 minutes, or until the cheese has melted and the vegetables are starting to soften.

9. Transfer the omelette to a plate, top with the rocket, and serve immediately.

Breakfast

Serves: 1