Light prawns tomatoes omelette

it's a perfect simple omelette for lunch

Ingredients

 2 servings

20 prawns (deveined and cut the body open)

10 cherry tomatoes (cut into half)

2 cloves garlic (minced)

1/3 onions (minced)

leaves thyme

salt and pepper

3 eggs

1/4 white wine (optional)

chives/thyme (for garnish)

Steps

1. 1. In a flat pan, add 1 tbsp oil and when oil enough, add garlic and onions and cook for about 1 min.

2. 2. Add tomatoes, sprinkle of thyme, salt and pepper in and cook for about 2 mins.

3. 3. Remove it from the pan and set aside.

4. 4. In the same pan, add prawns and cook until cooked. When cooked at white wine and mix it.

5. 5. In another bowl, add 3 eggs and whisk them.

6. 6. Add cooked prawn and tomatoes into the bowl and mix them with the eggs.

7. 7. Pour the whole bowl back onto the pan, let it cook for about 5 mins, if the top part is slightly runny then it's ready to serve.

8. 8. Before serving, add salt and pepper and garnish it with thyme or chives.

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