Feta & semi-dried tomato omelette


• 1 tsp SOLIA Fit oil
• 2 eggs, lightly beaten
• 4 semi-dried tomatoes, roughly chopped
• 25g feta cheese, crumbled
• mixed salad leaves, to serve

Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half.

Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.