2
Easy
15 minutes
5 minutes
Chop the cherry tomatoes in half.
In a pan over a medium heat, fry in 1 T olive oil until softened.
In another pan over a high heat, fry the bacon until crisp and golden.
Whisk the egg whites and beat the yolks in a separate bowl. Fold the egg whites into the yolks. Season the egg mixture to taste and pour into a warm pan containing the remaining olive oil.
Scatter the blistered tomato onto the open omelette when it is almost cooked, then slide the pan under a hot grill for a minute or two until the egg is set and lightly browned.
Turn one side onto the other and serve hot, with the crisp bacon on the side.
Cook’s note: If you have the time, roast the cherry tomatoes in a glug of olive oil and balsamic vinegar in a 180°C oven.
