Omelette with tomato, halloumi and pesto

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

1. In a medium saucepan, sauté the halloumi in olive oil until golden brown.
2. Add the cherry tomatoes cut in half and stir for a minute until slightly softened.
3. Remove the halloumi and tomatoes from the pan, leaving only the oil, and place them on a plate.
4. Beat the 2 eggs with a whisk and add the pesto, the Gourmet Tomato Soup and a little water, if needed.
5. Put the pan back on the fire to burn and then add the egg mixture.
6. 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.
7. Make sure to shake the pan lightly each time you push the mixture towards the center.
8. 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