• 1 serving (32 g) Gourmet Tomato Soup
• ½ tablespoon extra virgin olive oil
• 40 g reduced-fat halloumi, cut into 1 cm cubes
• 6–8 cherry tomatoes, halved
• 2 large eggs
• 2 teaspoons basil, parsley, or wild garlic pesto

1. Heat the olive oil in a medium skillet and cook the halloumi cubes until golden brown.
2. Add the halved cherry tomatoes and cook for about 1 minute, until they begin to soften.
3. Remove the halloumi and tomatoes from the skillet, leaving the cooking oil in the pan.
4. Beat the eggs, then whisk in the Gourmet Tomato Soup mix and the pesto.
5. Add a little water if needed to achieve a smooth consistency.
6. Return the skillet to the heat and allow the oil to warm up. Pour in the egg mixture. As bubbles begin to form around the edges, use a spatula to gently pull the cooked egg from the edges toward the center, allowing the uncooked egg to flow underneath.
7. Rotate the skillet as you repeat this process until the omelet is almost set.
8. Spread the cooked halloumi and tomatoes over one half of the omelet, fold it over, and serve immediately.

Calories: 273 kcal; Carbohydrates: 10 g; Total Fat: 17 g; Fiber: 3 g; Protein: 19 g