Parsley omelette with olive ricotta - Good Food Middle East

Ingredients

• 250g punnet cherry tomatoes
• 2 tsp sherry vinegar
• 3 tbsp olive oil
• 4 eggs, beaten
• 2 tbsp finely chopped parsley
• 100g ricotta
• 1 tbsp freshly grated Parmesan (or vegetarian alternative)
• 6 black olives, pitted and finely chopped