Herb omelette with harissa-roasted tomatoes

Name: Herb omelette with harissa-roasted tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 servings
Ingredients: 2 tsp ruby rose harissa paste; 2 tsp olive oil; 1 clove/s garlic; 135 grams cherry vine tomatoes; 2 british blacktail large free range eggs; 10 grams flat leaf parsley; 2 tbsp low-fat greek style natural yogurt; 10 grams pea shoots

Prep: 5 minsCook: 15 mins

Prep

5 mins

Cook

15 mins

Servings

Difficulty

Easy

Gluten-FreeVegetarianNut-Free

(0)

This is one of my favorite quick weeknight dinners because it comes together in just twenty minutes. The star here is harissa paste, which brings incredible depth and heat to roasted tomatoes while being packed with antioxidants. Fresh herbs and pea shoots add brightness and nutrients without fussing about, and the fluffy eggs paired with creamy yogurt make it feel fancy enough for company. It's simple, satisfying, and honestly costs very little to make.

Ella x

Ingredients

Servings:

2 tspruby rose harissa paste
2 tspolive oil
1 clove/sgarlic(crushed)
135 gramscherry vine tomatoes
2british blacktail large free range eggs
10 gramsflat leaf parsley(roughly chopped)
2 tbsplow-fat greek style natural yogurt
10 gramspea shoots

Detail level

Instructions

1
Preheat the oven to 200°C, gas mark 6. Mix together the harissa, 1 tsp oil and garlic. Place the tomatoes in a small roasting tray and spoon over the harissa mixture. Season and roast for 15 minutes, basting the tomatoes with the mixture halfway through.
2
Beat the eggs in a bowl, season and stir through the parsley. Heat the remaining 1 tsp oil in a non-stick 20cm frying pan over a medium heat. Add the eggs, and cook, swirling the mixture to tip any runny egg to the pan edges, for about 3-4 minutes until set.
3
Tip the omelette onto a plate. Spoon over some of the yogurt and top with the tomatoes and all the roasting juices. Serve with a handful of pea shoots and any extra yogurt on the side.

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