1 tsp olive oil
2 eggs, lightly beaten
4 semi-dried tomatoes, roughly chopped
25g/1oz feta, crumbled
mixed salad leaves, to serve
Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. serve alongside a mixed leaf salad.
266 kcals, protein 18g, carbs 5g, fat 20g, sat fat 7g, fibre 1g, sugar 4g, salt 1.8g