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Tomato, cheddar and oregano omelets

Mother's Day breakfast in bed won't cut it on its own - mum's not setting foot in the kitchen. On Sunday week, as she slips on a silk robe and face pack and settles back with a martini, a packet of Tim Tams and a Jackie Collins, it's everyone else's turn to hit the kitchen and whip up the meals.

Baked eggs and celeriac
Photo: Craig Sillitoe

Ingredients

  • extra virgin olive oil
  • 4 large free range eggs
  • salt flakes and cracked black pepper
  • 1 small zucchini cut thinly lengthways
  • 50g halved cherry tomatoes
  • leaves from 2 sprigs oregano
  • 50g grated cheddar
  • rocket leaves tossed with 1 tbsp vinaigrette dressing
  • 20g toasted flaked almonds

Method

Heat 1 tbsp extra virgin olive oil in a heavy-based 30cm frypan over medium heat.

Whisk 4 large free range eggs until just combined and season with salt flakes and cracked black pepper.

Add half the beaten eggs, tilting pan slightly to spread mixture over base, and cook for 1-11/2 minutes or

until bottom has set but top is still undercooked. Carefully slide onto a greased oven tray.

Reheat pan and repeat with remaining eggs to make a second omelet, remove when cooked.

Reheat pan, add 1 tbsp olive oil and fry for 1-2 minutes 1 small zucchini cut thinly lengthways. Divide zucchini, 50g halved cherry tomatoes, leaves from 2 sprigs oregano and 50g grated cheddar among omelets, placing along the middle of each. Fold omelets to enclose filling, place on a greased oven tray and cook at 200C for 4-5 minutes or until heated through.

To serve 

Serve topped with rocket leaves tossed with 1 tbsp vinaigrette dressing and 20g toasted flaked almonds.

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