For the tomato:

2 large tomatoes

1 Tbs olive oil

10 green lipped mussels, cooked

85 g butter, softened

2 Tbs parsley, chopped

1 clove garlic, crushed

1 pinch cayenne pepper

For the omelette:

30 g butter, softened

1 Tbs Italian parsley, chopped

1 clove garlic, crushed

1 pinch cayenne pepper

6 eggs, beaten

110 g frozen marinara seafood mix, defrosted

2 Tbs natural plain yoghurt

1

Preheat the oven to 220°C.

2

Blitz the butter in a food processor with the garlic, herbs and cayenne and season with salt and pepper.

3

Cut a 'lid' off the top of each tomato and scoop out the flesh from inside. Place the tomatoes on a baking sheet, drizzle with oil and bake for 5-6 minutes.

4

Remove from the oven, place the mussels inside the hollowed out tomatoes and cover with most of the herb butter. Return to the oven and cook for another 2-3 minutes.

5

Meanwhile make the omelette. Melt the remaining herb butter in a very hot, medium sized non-stick frying pan until the butter is foaming.

6

Pour the eggs into the pan and stir until they just begin to thicken. Quickly pull the egg that sets away from the sides, tipping the pan to pour the uncooked egg to the sides. Keep the pan moving over the flame.

7

When the egg is lightly set all over add the seafood and yoghurt. Fold the omelette by tipping the pan away from you and giving the pan handle a sharp tap with your spare hand to make the omelette flip. Half roll, half slide it out of the pan, onto a warm plate.

8

Serve the omelette on a warm plate, with the roasted tomatoes at each end. Garnish with fresh herbs and serve at once.

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.