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Sundried tomato omelette
Ingredients
1 whole egg
1-2 whites of egg
Cayenne or black pepper
4-5 sliced sun dried tomatoes
1/4 cup diced Spanish onion
1/4 cup finely sliced spinach
Method
Lightly stir-fry vegetables in extra-virgin olive oil and remove to one side.
Break eggs into a mixing bowl and whisk.
Lightly cook eggs with one tablespoon of water and pinch of pepper.
When almost cooked top with vegetables and flip to heat through.
To Serve
Simply have on its own or serve with a garden salad.
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