Herb omelette with harissa-roasted tomatoes
Waitrose and Partners

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. 

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VegetarianGluten free
  • 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

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