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.
Recipe by Daniel Green, "The Paleo Diet"