2 tomatoes, halved
2 tsp olive oil
2 sprigs parsley, chopped
1 garlic clove, finely chopped
2 wholewheat baps (freeze the remaining 2 in the pack)
- Brush the cut side of the tomatoes with a little of the oil. Cook them cut-side down in a small, non-stick frying pan, while you beat the eggs with seasoning and the parsley. Turn the tomatoes over to briefly heat and cook the other side. Remove the tomatoes from the pan and set aside.
- Wipe the pan, then add the remaining oil and cook the garlic for a few secs, stirring until softened. Pour in the egg mixture and cook, stirring occasionally, over the heat. Once it’s almost set, flip over to cook the other side for a few secs more.
- Halve the baps and squash on the tomatoes, halve the omelette and serve, folded, inside.