Omelette with Sundried Tomatoes

Instructions

1. Prep the Ingredients

   • Thinly slice the red onion.

   • Roughly chop the sun-dried tomatoes.

   • In a small bowl, whisk the eggs with a pinch of salt and pepper.

2. Sauté the Onion

   • Warm a nonstick pan over medium heat.

   • Add the oil (or use some of the oil from the sun-dried tomatoes).

   • Sauté the sliced onion for about 2 minutes, or until it starts to soften.

3. Add the Sun-Dried Tomatoes

   • Stir the chopped sun-dried tomatoes in with the onion.

   • Cook for another 1–2 minutes, allowing the flavors to combine.

4. Pour in the Eggs

   • Evenly spread the onion and tomatoes in the pan.

   • Gently pour the whisked eggs over them.

   • Cook the omelette for about 2–3 minutes, or until the bottom is set.

5. Finish Cooking

   • Use a spatula to lift the edges of the omelette, letting any uncooked egg run underneath.

   • Cook to your preferred doneness. You can fold it or flip it if you like.

6. Prepare the Side Salad (Optional)

   • In a small bowl, toss lettuce, cucumber, and cherry tomatoes.

   • Drizzle with olive oil, and season with salt and pepper.

7. Serve

   • Slide the omelette onto a plate.

   • Serve alongside the fresh salad.

   • Enjoy your quick and delicious breakfast!