FOUR-INGREDIENT OMELETTE

In spirit of the long weekend and a lazy Sunday and Monday morning (if you are fortunate enough to have it off work) here is a humble, dairy-free & gluten-free omelette for you. Very simple to make and perfect to soak up that hangover after watching the AFL, NRL or whatever your cup of tea. I absolutely love gooey omelettes, but if you do not share this love, just cook the egg for a little longer.

INGREDIENTS

• 4 eggs, lightly beaten
• 1 large tomato, finely chopped
• 2 tablespoons water 
• 1-2 tablespoons fresh parsley, finely chopped

COOKING 

1. Place the eggs, tomato, water and parsley in a jug or large bowl and whisk to combine. Season with a pinch of sea salt, if you desire. Heat a medium to large frying pan over medium heat, adding 1 teaspoon oil of your choice (I used coconut oil). Pour egg mixture into the pan, spreading the egg to make a round circle. Cook for 2-3 minutes and then flip half of the omelette over on top of the other half. Cook for another 2 minutes. If you prefer your omelette firm and not runny, cook for a few extra minutes and flip over again. 

Serve warm for breakfast, lunch or dinner. 

Serves / 1-2 

Total Preparation time / 5 minutes 

Total Cooking time / 4-5 minutes for a runny omelette, longer for a firm omelette. 

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