Spicy tomato omelette

Instructions

1. Chop ½ red onion. Lightly spray a medium
2. non-stick pan with oil and heat over medium heat.
3. Cook onion, stirring, for 3-4 minutes, until soft.
4. Add 1 crushed garlic clove and 200g halved
5. cherry tomatoes and cook, stirring, for a further
6. 2 minutes or until tomatoes have softened
7. slightly. Stir in ¼ teaspoon tabasco sauce,
8. season with salt and pepper, then transfer to a
9. plate and set aside. Whisk 4 eggs, 2 tablespoons
10. skim milk and 2 teaspoons horseradish cream
11. in a bowl and season with salt and pepper. Lightly
12. spray the same pan again with oil and heat over
13. medium heat. Pour in egg mixture, swirling to
14. cover base of pan. Cook for about 5 minutes or
15. until egg is almost set. Spoon tomato mixture
16. over half the omelette, then fold the unfilled
17. side over filling. Cook for a further 1-2 minutes,
18. until filling is heated through and omelette is set.
19. Sprinkle with 2 teaspoons chopped fresh chives.
20. Carefully slide omelette from the pan and cut in
21. half to serve.