Red pepper omelette with tinned tomatoes
Crack the eggs into a bowl, add a pinch of salt and beat with a fork.
Empty the tinned plum tomatoes into a saucepan and place on a medium heat for 8 minutes or until heated throughout.
Wash and dice the red pepper. Heat a non stick frying pan, add the red pepper and saute for 5 minutes.
Add the beaten eggs to the sauteed peppers and stir for one minute. Leave the omelette to cook for a further 2 minutes then fold over in half and cook for a further two minutes.
Place omelette onto plate and add the tomatoes. Finish with a pinch of freshly ground black pepper and serve.