Omelette with Tomatoes and Mushrooms

Method

1. Beat the eggs with the milk and a little pepper. Wash the mushrooms and cherry tomatoes, and cut them into thin slices along with the onion.
2. Heat half of the vegetable oil in 2 medium frying pans. Divide the egg mixture between both pans. Reduce the heat, cover the pans with a lid and let the egg set for 3 to 4 minutes.
3. Heat the rest of the oil in a wok and stir fry the tomatoes, onion and mushrooms for about 3 minutes. Season with pepper.
4. Meanwhile, toast the slices of bread.
5. Cover one half of the omelettes with the vegetables, sprinkle with some fresh thyme and fold them shut. Slide the omelettes on the plates and serve with the toast and ProActiv.

Method – Air Fryer

1. Beat the eggs with the milk and pepper; slice the mushrooms, tomatoes and onion.
2. Grease a 15cm cake tin with the remaining oil, pour in half the egg mixture and air fry at 160°C for 8-10 minutes until set. Repeat for the second omelette.
3. Toast the bread in the air fryer at 200°C for 3 minutes.
4. Fill the omelettes with the vegetables and thyme, fold and serve with the toast spread with ProActiv Light (after toasting).