Monday
ROASTED PEPPERS AND SUNDRIED TOMATO OMELETTE
PREP TIME 10 minutes
COOK TIME 25 minutes
SERVES 4
INGREDIENTS
• baby new potatoes, thinly sliced • 1 tbsp olive oil • 1 onion, finely sliced • 6 medium eggs • 150g Cooks&Co roasted red pepper strips, drained • 50g Cooks&Co semi-dried tomatoes, roughly chopped • 1 tbsp chopped parsley • salt and pepper to season
METHOD
Cook the potatoes in boiling water for around 5-6 minutes until just tender, then drain. Heat the oil in a 20cm frying pan and fry the onion for around 5 minutes. Add the potatoes and cook for a further 3 minutes, then season with salt and pepper. Beat the eggs and mix in the peppers, tomatoes and parsley, season and pour into the pan. Cook on a low
