Great for brunch, lunch or dinner with a glass of bubbly!
4 eggs1 chopped tomatoGrated CheeseDiced Ham(I like to add small pieces of left over roast potato too)Salt and PepperHerbs to your liking
1. Break the eggs into a large sealable ‘clip lock’ Glad Bag and the rest of the ingredients, seal the bag and shake thoroughly until mixed.
2. Place the bag in a pot of boiling water and cook until eggs are no longer runny.
3. Open the bag and pop omelette onto a plate – voila!
Thank you – E. Doppler