Italian Tomato Chutney

1. Heat 1 tsp olive oil or coconut oil in a small saucepan over medium-low heat.
2. Add 1 finely chopped onion and cook for about 5 to 7 minutes until soft and lightly golden.
3. Stir in 1/2 tsp crushed fresh garlic and cook for 30 seconds, just until fragrant.
4. Add 3 grated tomatoes, 1 packet tomato paste, salt, black pepper, and 1 tsp Italian herbs.
5. If the mixture looks too thick to cook evenly, stir in up to 1/4 cup water.
6. Simmer gently for 12 to 15 minutes, stirring occasionally, until the chutney is thick, rich, and most of the liquid has evaporated.
7. Allow the chutney to cool slightly before using. Any leftovers can be refrigerated.

Pizza Omelet

1. Crack 1 large egg into a bowl and season with salt and black pepper. Beat until well combined.
2. Heat 1 tsp olive oil or coconut oil in a non-stick frying pan over low heat.
3. Pour in the beaten egg and gently swirl the pan so it forms an even round base.
4. Let the egg cook for about 1 to 2 minutes, until the bottom begins to set but the top is still soft.
5. Spread 2 to 3 tbsp Italian Tomato Chutney evenly over the egg, leaving a small border around the edge.
6. Sprinkle over a light layer of 1/3 cup grated cheese.
7. Add your chosen toppings, such as green pepper, onion, mushrooms, cooked chicken, steak, olives, or fresh basil.
8. Finish with the remaining cheese and an extra sprinkle of Italian herbs.
9. Cover the pan with a lid, switch off the heat, and let everything sit for 4 to 6 minutes. The trapped heat melts the cheese while keeping the egg tender.
10. The underside should be nicely browned and lightly crisp.
11. Carefully slide onto a plate and serve immediately while warm