4 small ripe tomatoes*

1 tbsp grated vegetarian cheddar

3 basil leaves

1 tbsp chopped chives finely chopped

1 tbsp olive oil

2 eggs, beaten

*Do not use cherry tomatoes



Finely chop the tomato and tip into a bowl with the cheese, basil leaves, chives, half the olive oil and some salt and pepper.

Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette.

Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Melting tomato & basil omelette