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Herb omelette with harissa-roasted tomatoes
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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.
Typical values per serving:
Source of protein.
This recipe was first published in April 2019.