I’ve been cooking up this grilled omelette for my breakfast, lunch and supper (not all in the same day though!) By half grilling the eggs it forms a really fluffy omelette and melts the cheese perfectly!
Omelettes are such a quick and easy way to cram in lots of protein, iron, B vitamins and vitamin D, and they have a full amino acid profile!
But, always look out for ‘Free-Range’ ‘British Lion’ and ‘RSPCA Assured’ certifications to make sure you’re supporting sustainable, healthy and safe practises.

INGREDIENTS:

• 1/4 red pepper diced
• 1 small garlic crushed
• 2 eggs
• 1/2tsp mustard
• Oregano
• Cayenne pepper
• Salt + Pepper
• 2 sun-dried tomatoes
• 1tbsp pesto
• Grated cheese
• Fresh rocket

METHOD:

1. In a pan sauté the red pepper and garlic. Adding spinach after a couple of minutes 
2. Whilst that is cooking, in a bowel mix up the eggs with a splash of water, mustard and seasoning 
3. Pour the egg mix into the pan and leave to cook for 2-3 minutes until it’s starting to solidify 
4. Scatter with the sun-dried and fresh tomatoes, followed by dollops of pesto and the grated cheese
5. Place under a hot grill (making sure the handle isn’t under the heat!) for around 5 minutes until the eggs have cooked and the cheese melted 
6. Remove from the pan, top with rocket, enjoy