Doesn't it look yummy?
Chef Daniel Green is the recipe creator and author of The Paleo Diet (Kyle Books. £14.99), the cookbook from where this recipe is taken from.
He says: 'Sun-dried tomatoes are a great ingredient to have stocked in your Paleo-friendly kitchen.
'They have a rich flavour and an almost meaty texture, so guarantee a very satisfying start to the day – and are especially nice for a weekend brunch.'
- 12 eggs
- freshly ground black pepper
- 1 tablespoon olive oil
- 11/2 red onions, thinly sliced
- 2 tablespoons chopped sun-dried tomatoes
- 12 cherry tomatoes,halved
- A handful of basil leaves,shredded, plus extra to serve
- 75g watercress
Method1 It's best to cook one omelette at a time, so start by breaking 3 eggs into a large mixing bowl and beating them lightly with a fork. Season with a little black pepper.
2 Turn the grill on to its highest setting.
3 Heat a drizzle of olive oil in a large, non-stick frying pan and fry the onion until soft and slightly caramelised. Transfer the onion to a plate and set aside.
4 Add the beaten egg to the frying pan, swirling the pan to cover the base as it sets.
5 Scatter a quarter of the cooked onion, sun-dried tomato, cherry tomatoes and basil over the top of the omelette and slide the pan under the hot grill for 1–2 minutes or until golden.
6 Slide the omelette onto a plate and keep warm while you cook the remaining omelettes. Serve with some fresh, peppery watercress and a little extra basil.
Nutrition Information350 calories | 27g fat | 6.3g saturates | 3.8g sugar | 0.9g salt | 24.4g protein | 1.7g fibre
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