This omelette with tomato and halloumi pesto is the perfect post-workout meal, as it is high in protein and contains no added sugar.
Ingredients
- ½ κ.σ. extra virgin olive oil
- 40 g low-fat halloumi cut into 0.5 – 1 cm cubes.
- 6-8 cherry tomatoes cut in half
- 2 large eggs
- 2 tbsp. basil pesto, parsley pesto or wild garlic pesto
- Suitable for Vegetarian
- Servings: 2
Method
- In a medium saucepan, sauté the halloumi in olive oil until golden brown.
- Add the cherry tomatoes cut in half and stir for a minute until slightly softened.
- Remove the halloumi and tomatoes from the pan, leaving only the oil, and place them on a plate.
- Beat the 2 eggs with a whisk and add the pesto, the Gourmet Tomato Soup and a little water, if needed.
- Put the pan back on the fire to burn and then add the egg mixture.
- As soon as blisters begin to form on the edges, push the mixture towards the center of the pan with a spatula on all four sides.
- Make sure to shake the pan lightly each time you push the mixture towards the center.
- Finally, toss the halloumi and cherry tomatoes on top, fold the omelette in half and serve.
Tip: If you avoid dairy, you can replace halloumi with tofu.
A recipe by Rachel Allen