For vegetarian options, spread the omelettes with pesto and top with sliced avocado, crumbled feta and rocket or try roasted root vegetables such as pumpkin and red onions with toasted walnuts and a tomato salsa.
4 medium vine tomatoes
4 rashers streaky bacon (we use Freedom Farms)
3 tablespoons finely chopped basil or flat-leaf parsley
sea salt and freshly ground pepper
2-3 cured chorizo sausages
handful of rocket leaves
Preheat the oven to 180˚C.
Tomatoes: Wrap each tomato in a rasher of bacon and secure with a toothpick. Place on a baking tray and drizzle with a little olive oil, salt and pepper. Bake for 8-10 minutes until the bacon is cooked.
Cut the chorizo into 3-4 long pieces. Heat a little olive oil in a sauté pan and cook the chorizo until golden. Drain on kitchen towels and keep warm in a low oven.
Omelettes: Break 2 eggs into a small dish and whisk in a ¼ of the herbs and season. Heat a 26 cm sauté pan with a little olive oil over a medium heat and pour in the eggs. Tilt the pan to distribute the eggs evenly and cook for 1 minute or until just set. Flip the omelette over and cook the other side briefly. Slide onto a plate and keep warm while you make the remaining omelettes.
To serve: Spread each omelette with tomato chutney and top with chorizo and rocket. Fold in the sides and transfer to plates. Serve with the bacon-wrapped tomatoes, grilled bread and extra tomato relish.