Photography: Tanya Zoeuv

Recipe by Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Breakfast

Open-faced omelette with tomato and pesto

INGREDIENTS

Serves 4
Prep time 15 minutes
Cooking time 10 minutes

3 eggs
4 eggwhites
freshly ground black pepper
2 teaspoons olive oil
4 roma tomatoes, sliced
4 green onions (shallots), thinly sliced
basil leaves and 4 teaspoons basil pesto, to serve

METHOD

1. Preheat grill to high. Whisk eggs, eggwhites and 1 tablespoon water in a bowl, until just combined. Season with pepper.

2. Heat 1/2 teaspoon of oil in a small, non-stick frying pan on medium. Pour in 1/4 of egg mixture. As egg begins to set, arrange slices of tomato and shallots over omelette. Cook for 2 minutes.

3. Place frying pan under a preheated grill to finish cooking eggs. Slide onto a serving plate and cover with foil. Repeat with remaining mixture and ingredients to make 3 more omelettes. To serve, slide omelettes onto warm plates and top with a few basil leaves and a drizzle of pesto. Serve immediately.

Tips: Add a little water to pesto to help it drizzle.

In pictures: our best brekkie recipes