Ingredients
For the goats' cheese omelette
1 tbsp olive oil
½ red pepper, seeds removed, flesh chopped
½ red onion, chopped
1½ tbsp brown sugar
3 free-range eggs, beaten
salt and freshly ground black pepper
100g/3½oz goats' cheese, crumbled
4 tbsp chopped fresh parsley
pinch smoked paprika
For the warm cherry tomatoes
1 tbsp olive oil
6 vine cherry tomatoes
For the rocket salad
handful rocket leaves, washed
1 tbsp olive oil
1 tbsp balsamic vinegar
Method
1. Preheat the grill to medium heat.
2. For the goats' cheese omelette, heat the oil in an ovenproof frying pan over a medium heat. Add the pepper, onions and sugar and fry for 2-3 minutes, or until the vegetables have softened. Reduce the heat slightly.
3. Season the beaten eggs with salt and freshly ground black pepper, then pour them into the frying pan and swirl the pan so that the mixture is evenly distributed. Continue to cook for 3-4 minutes, or until the omelette starts to set.
4. Add the goats' cheese, parsley and paprika, then transfer the pan to the grill and cook for 4-5 minutes, or until the top of the omelette is golden-brown.
5. For the warm cherry tomatoes, heat the oil in a separate frying pan over a medium heat, add the tomatoes and fry for 2-3 minutes, or until softened.
6. For the rocket salad, mix the olive oil and balsamic vinegar until combined, then pour over the rocket leaves and toss the leaves to coat them in the dressing.
7. To serve, slide the goats' cheese omelette onto a serving plate, arrange the warmed cherry tomatoes alongside, and serve the rocket salad in a separate serving bowl.
