Mix the egg yolks and water. Beat the whites until light and frothy and combine with the yolks. Stir in the tomato paste. Heat the butter in a frying pan, until hot. Pour in the egg mixture and leave to cook until firm at the top edge and soft in the middle. Place the cheese, sundried tomatoes, olives, fresh basil and seasoning on one half of the omelette and fold the other half over to form a lid. Transfer to a plate and serve immediately. NOTES : The feta cheese and sundried tomatoes combine beautifully to make an interesting filling in an omelette.
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|Serving Size: 1 Serving (921g)|
|Recipe Makes: 1|
|Calories from Fat: 1064 (68%)|
|Amt Per Serving||% DV|
|Total Fat 118.3g||158 %|
|Saturated Fat 51.3g||257 %|
|Monounsaturated Fat 39.9g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 3315.2mg||1020 %|
|Sodium 2590.2mg||89 %|
|Potassium 1329.4mg||35 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 13.3g|
|Protein 110.3g||158 %|
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Calories per serving: 1556
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