Omelette with sun-dried tomatoes, red onion with Chipotle jam

Ingredients

• 12 eggs
• freshly ground black pepper
• 1 tbsp olive oil
• 1 1/2 red onion, thinly sliced
• 2 tbsp chopped sun-dried tomatoes
• 12 cherry tomatoes, halved
• a handful of basil leaves, shredded, plus extra to serve
• 75g watercress
• Spoonfed Foods Chipotle jam

Let's start cooking

We are going to cook 4 individual omelettes.

Let's start cooking the first one by breaking 3 eggs into a large mixing bowl and beating them lightly with a fork. Season with a little black pepper.

Turn the grill on to its highest setting.

Heat a drizzle of olive oil in a large non-stick fry pan, swirling the pan to cover the base as it sets.

Scatter a quarter of the red onion, sun-dried tomato, cherry tomatoes and basil over the top of the omelette and slide the pan under the hot grill for 1-2 minutes or until golden.

Slide the omelette onto a plate and keep warm while you cook the remaining omelettes.

Serve with some fresh peppery watercress, a little basil and top up with a spoon of Chipotle jam.

Serves 4.

Recipe by Daniel Green, "The Paleo Diet"