Cherry tomato and spring onion omelette

    25 min

    I have been making this flavourful omelette since my student days. It's delicious served on wholemeal toast.

    1 person made this

    Serves: 2 

    • 4 eggs
    • pinch of freshly ground pepper
    • 1/4 teaspoon stock granules
    • 1 tablespoon olive oil
    • 5 cherry tomatoes, halved
    • 1 spring onion, thinly sliced

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Whisk eggs, black pepper and stock granules together in a bowl.
    2. 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.
    3. 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.

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