zoom Herb omelette with harissa-roasted tomatoes

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    Herb omelette with harissa-roasted tomatoes

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 1


    2 tsp Cooks’ Ingredients Ruby Rose Harissa Paste
    2 tsp olive oil
    1 clove garlic, crushed
    ½ x 270g pack cherry vine tomatoes
    2 British Blacktail Large Free Range Eggs
    10g flat leaf parsley, roughly chopped
    2 tbsp low fat Greek-style Natural Yogurt
    10g pea shoots 


    1. Preheat the oven to 200°C, gas mark 6. Mix together the harissa, 1 tsp oil and garlic. Place the tomatoes in a small roasting tray and spoon over the harissa mixture. Season and roast for 15 minutes, basting the tomatoes with the mixture halfway through.

    2. Beat the eggs in a bowl, season and stir through the parsley. Heat the remaining 1 tsp oil in a non-stick 20cm frying pan over a medium heat. Add the eggs, and cook, swirling the mixture to tip any runny egg to the pan edges, for about 3-4 minutes until set.

    3. Tip the omelette onto a plate. Spoon over some of the yogurt and top with the tomatoes and all the roasting juices. Serve with a handful of pea shoots and any extra yogurt on the side.

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