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.