Fresh, fast and fabulously flavourful. All part of my maintenance plan.
Serves 2
- 4 large organic eggs
- salt and pepper
- 1 large vine tomato
- 1 tbsp olive oil
- 1 good handful of baby spinach leaves
- Beat the eggs with some seasoning and reserve. Deseed and roughly chop the tomato. Heat the oil in a 20cm frying pan. Gently fry the chopped tomato over a medium heat for 1-2 minutes just to soften. Transfer to a plate and set aside.
- Pour the beaten eggs into the frying pan and cook for 3-4 minutes, pushing the edges into the middle and tilting the pan to distribute evenly.
- Sprinkle over the spinach leaves and reserved cooked tomato and cook for a further 2-3 minutes or until the spinach has just wilted and the eggs have set. Fold one half of the omelette over and slide onto a plate. Cut in two to serve
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