Cheese and Tomato Omelette
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Base line a non-stick 21cm round tin with baking parchment.
- 2
Roast the tomatoes in the oil for around 15 minutes. Cook the rice according to pack instructions. Then mix the rice with the tomatoes, peas, egg yolks and half the cheese. Season to taste.
- 3
Whisk the egg whites until stiff peaks form and stir into the rice mixture. Pour into a non-stick 21cm round baking tin and sprinkle over the remaining cheese. Reduce the oven to 180C/350F/Gas 4 and bake for 15 minutes until golden. Slice into wedges and serve with a salad.
PER SERVING: 13.4g FAT (Excluding extras)
Cheese and Tomato Omelette was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Preheat the oven to 200C/400F/Gas 6. Base line a non-stick 21cm round tin with baking parchment.
- 2
Roast the tomatoes in the oil for around 15 minutes. Cook the rice according to pack instructions. Then mix the rice with the tomatoes, peas, egg yolks and half the cheese. Season to taste.
- 3
Whisk the egg whites until stiff peaks form and stir into the rice mixture. Pour into a non-stick 21cm round baking tin and sprinkle over the remaining cheese. Reduce the oven to 180C/350F/Gas 4 and bake for 15 minutes until golden. Slice into wedges and serve with a salad.
PER SERVING: 13.4g FAT (Excluding extras)
Cheese and Tomato Omelette was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
