1

Preheat oven to 180°C. Place vine-ripened tomatoes on a baking tray lined with non-stick baking paper. Drizzle with balsamic vinegar and olive oil then sprinkle with salt and cracked black pepper. Bake for 15 minutes or until soft. Remove, cover and keep warm.

2

Heat a small non-stick frying pan over medium heat and spray with a little oil spray. Add chorizo sausage, and cook for 3-4 minutes or until golden brown. Remove from pan, place on paper towel then cover with foil and set aside.

3

Whisk together eggs and milk. Add salt and pepper to taste. Spray a large (20cm base measurement) non-stick frying pan with oil spray. Add the egg mixture. Cook over medium heat for 5-6 minutes or until surface is set. Using a spatula, turn each side in so the omelette forms a square. Remove from heat and place on a serving plate.

4

To serve, top the omelette with the chorizo and tomato and scatter with torn basil leaves. Serve immediately.

Serving size: ½ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.