Ingredients
200g/7oz linguine, cooked according to packet instructions, drained
4 free-range eggs, beaten
½ head broccoli, cut into florets
6 cherry tomatoes, halved
salt and freshly ground black pepper
1 tbsp olive oil
Method
1. Mix the cooked pasta with the eggs, broccoli florets and tomato halves in a bowl, then season with salt and freshly ground black pepper.
2. Heat the olive oil in a frying pan and pour in the omelette mixture. Fry for 4-5 minutes, or until golden-brown and almost set on top, then turn over and cook for a further 1-2 minutes, or until golden-brown and cooked through.
3. Slide the omelette out onto a plate and serve immediately.
