Waitrose and Partners
Herb omelette with harissa-roasted tomatoes

Herb omelette with harissa-roasted tomatoes

This speedy, herby omelette is the most delicious dish for one. The ruby rose harissa gives a fragrant, smoky flavour, and the tomatoes and herbs add beautiful colour - a treat for both the eyes and the tastebuds. 

0 out of 5 stars(0) Rate this recipe
Vegetarian
  • Serves1
  • CourseLunch
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Ingredients

  • 2 tsp Cooks’ Ingredients Ruby Rose Harissa Paste
  • 2 tsp olive oil
  • 1 clove/s garlic, crushed
  • 135g 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,156kJ/ 278kcals

Fat

20g

Saturated Fat

4.4g

Carbohydrates

7.4g

Sugars

6.5g

Fibre

3.8g

Protein

13g

Salt

0.6g

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet