Cabanossi Omelette

Halve the cherry tomatoes. Slice the red onion thinly. Cut the cabanossi sticks into thin circles.

In a bowl, whisk the 4 eggs with a pinch of salt, black pepper, garlic powder, and chili flakes.

Heat a non-stick pan over medium heat and add 1 teaspoon olive oil.

Add the halved cherry tomatoes to the pan and cook until they soften.

Add the sliced cabanossi and red onion to the pan. Cook briefly until the onion starts to soften and the cabanossi warms through.

Sprinkle in a handful of fresh parsley.

Pour the whisked eggs into the pan, ensuring they evenly cover the filling.

Reduce the heat to low, cover the pan with a lid, and cook until the eggs change color and are set on top.

Carefully slide the omelette onto a plate.

Cut it into four pieces and serve.