Serves 2, prep time 10 minutes, cooking time 10 minutes
1 tbsp of vegetable oil
4 free-range eggs
1/2 red onion chopped
5 sun-dried tomatoes sliced
1 tsp of dried thyme
1 tsp of smoky paprika
1 cup of grated mozzarella
20cm sheet of baking parchment
Hot chilli sauce
2 cups of sliced iceberg lettuce
Separate the eggs, heat half the oil in a shallow pan over a medium to high heat, add the eggs whites, swirl the pan so the eggs cover the base.
Add half the red onion, paprika, sun-dried tomatoes and dried thyme, cook for three minutes until the egg has set.
Remove from the heat and slide the egg onto a plate, return the pan the heat and add the remainder of the oil.
Add the egg yokes and swirl so the pan is covered, add the remainder of red onion, paprika, sun-dried tomatoes and thyme.
When the eggs are set sprinkle over the mozzarella when the cheese has melted place the egg white omelette on top.
Turn off the heat and stand for two minutes, then slide the omelette onto the baking parchment, roll the omelette into a roll, stand for five minutes.
Unwrap the roll and slice into even pieces, serve on a bed of lettuce, and top with chilli sauce and black pepper.