Tomato, basil & prosciutto omelette

Tomato and basil omelette

Serves 2

  • 4 slices quality prosciutto

  • 4 large free-range eggs

  • 1 handful different coloured small tomatoes, halved and quartered

  • 1 small handful fresh basil leaves

  • 1 fresh red chilli, deseeded and finely chopped, optional

  • olive oil, for drizzling, optional

Preheat your grill to high. Heat a small, non-stick frying pan until medium hot. Dry fry the prosciutto until crisp. Remove to a plate, keep warm, and put the pan back on the heat.



Meanwhile, whisk the eggs in a small bowl and season with sea salt and pepper. Pour into the hot pan and, using a fork, mix the eggs around to cook a little. Scatter the tomatoes on the top, remove the pan from the heat and place under the hot grill, about 6–7cm away. Continue to cook until the eggs are just cooked and the tomatoes are warmed through.



To serve, place the prosciutto on top, sprinkle over the basil and chilli, if using. Season with black pepper and finish with a drizzle of olive oil, if you like.

Nutritional Information

Tomato, basil & prosciutto omelette

Simple, beautiful ingredients

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0 foodies cooked this
Smoky ham, juicy tomatoes and lots of fresh basil give this simple omelette big, bold flavours
Serves 2
15m
Super easy
Method

Preheat your grill to high. Heat a small, non-stick frying pan until medium hot. Dry fry the prosciutto until crisp. Remove to a plate, keep warm, and put the pan back on the heat.

Meanwhile, whisk the eggs in a small bowl and season with sea salt and pepper. Pour into the hot pan and, using a fork, mix the eggs around to cook a little. Scatter the tomatoes on the top, remove the pan from the heat and place under the hot grill, about 6–7cm away. Continue to cook until the eggs are just cooked and the tomatoes are warmed through.

To serve, place the prosciutto on top, sprinkle over the basil and chilli, if using. Season with black pepper and finish with a drizzle of olive oil, if you like.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 251
    13%
  • Carbs 1.6g
    1%
  • Sugar 1.4g 2%
  • Fat 17.8g 25%
  • Saturates 4.6g 23%
  • Protein 20.7g 46%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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