Name: Capsicum and tomato omelettes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 small onion, finely sliced; 2 tomatoes, halved, seeded, thinly sliced; 2 red capsicum, seeded, cut into thin strips; 1 clove garlic, finely chopped; 2 tablespoon basil leaves; butter, to fry; 8 eggs; 4 tablespoon cold water; salt and cracked pepper, to season

Capsicum and tomato omelettes

Quick, tasty and packed full of fresh ingredients, these capsicum and tomato omelettes make the perfect nutritious vegetarian breakfast.

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

2 tablespoon olive oil

1 small onion, finely sliced

2 tomatoes, halved, seeded, thinly sliced

2 red capsicum, seeded, cut into thin strips

1 clove garlic, finely chopped

2 tablespoon basil leaves

butter, to fry

8 eggs

4 tablespoon cold water

salt and cracked pepper, to season

Method

1.Heat olive oil in a saucepan on medium. Cook onion 5 minutes, stirring, until soft and lightly coloured. Add tomato, capsicum and garlic. Season to taste. Cook on low 10 minutes, until very tender. Set aside.

2.Using a fork, whisk eggs and water in a jug, until well combined. Season.

3.Melt butter in a medium non-stick frying pan over medium-high heat, until foaming. Pour in egg mixture; swirling pan to cover base. Cook 1-2 minutes, or until the base of the omelette is set, and the top is still slightly fluid.

4.Spoon one-quarter of tomato and capsicum mixture over omelette. Top with basil. Using use a heatproof plastic spatula, gently lift opposite edge of omelette over the filling. Rest 30 seconds. Gently remove from pan. Serve immediately. Repeat with other omelettes and remaining filling.