I have been making this flavourful omelette since my student days. It's delicious served on wholemeal toast.
1 person made this
pinch of freshly ground pepper
1/4 teaspoon stock granules
1 tablespoon olive oil
5 cherry tomatoes, halved
1 spring onion, thinly sliced
Method Prep:10min › Cook:15min › Ready in:25min
Whisk eggs, black pepper and stock granules together in a bowl.
Heat oil in a frying pan over medium heat; stir in white part of spring onions just to coat in the oil. Add beaten egg mixture and reduce heat to low.
Wait for the omelette to set a bit, but not completely; sprinkle tomato halves and green part of the spring onion on top. Cover the pan with a lid for about 30 seconds, shaking often to ensure even cooking. Fold one side of the omelette over the other; slide onto a plate and serve.