🥚 Omelette and Toast (Mediterranean style)

Fluffy omelette with onion and sun-dried tomato, served with a fresh hummus toast with tomato and arugula.

📝 Ingredients (serves 1)

For the omelette:

• 2 large eggs

• 1/4 onion, thinly sliced

• 2–3 sun-dried tomatoes, chopped (in oil or rehydrated)

• Olive oil or butter

• Salt and pepper to taste

For the toast:

• 1 slice of whole grain or sourdough bread

• 2 tbsp hummus

• 2–3 slices of fresh tomato

• A small handful of arugula

• Olive oil, salt, and pepper to taste

🍳 Instructions

1. Prepare the filling

• In a small pan, heat a bit of olive oil over medium heat.

• Add the onion and sauté for 3–4 minutes until soft and translucent.

• Stir in the chopped sun-dried tomatoes and cook for 1 minute more. Remove from heat and set aside.

2. Make the omelette

• Crack the eggs into a bowl, season with salt and pepper, and beat until smooth.

• Heat a nonstick pan with a touch of oil or butter. Pour in the eggs and swirl to coat the pan.

• Let it cook for 1–2 minutes until the edges begin to set.

• Add the onion and tomato filling to one side. Fold the omelette over and cook for 1 more minute until just set inside.

3. Toast the bread

• While the omelette finishes, toast the bread slice until crisp and warm.

• Spread a layer of hummus over the toast.

• Top with fresh tomato slices and arugula. Drizzle with olive oil and season with salt and pepper.

4. Plate and serve

• Serve the omelette alongside the toast for a balanced, flavorful breakfast or light lunch.

🌿 Kuisit Tip

For extra flavor, rub the toasted bread with a raw garlic clove before adding the hummus — or swap hummus for goat cheese if you want a creamy twist.