1 tbs extra virgin olive oil
2 tsp butter
2 fresh free-range eggs, at room temperature
2 tbs flat leaf parsley leaves, chopped
¼ cup grated tasty cheese
4 Sweet Solanato tomatoes, halved
Toasted grain bread, to serve
1. Heat the oil and butter in a 20cm (base) non-stick frying pan, over medium-high heat.
2. Beat the eggs with a fork until well combined. Pour into the frying pan, tilting to cover the base with the egg.
3. sprinkle the parsley, cheese and tomato over 1 half of the omelette, cook a further minute. Fold the omelette over and cook 1-2 minutes until warmed through. Slide onto plate & serve with multi grain toast.