3 tbsp natural yogurt
Salt and pepper
Half a tin of chopped tomatoes
1/2 tsp canderel
Whisk the eggs, natural yogurt and salt and pepper and pour into a square baking dish. Bake for 20 minutes.
Remove omlette from the tin and allow to cool.
Drain the tomatoes and discard the liquid. Then blend with hand blender. Stir in canderel, a tsp basil, tsp garlic salt and a pinch of pepper.
Spread tomato sauce on the omlette.
Cut the courgette in half and scoop out the seeds and discard. Cut the courgette into moon shaped pieces and saute in a pan with frylight.
Spread courgette pieces in a thin layer across the tomato sauce. Then carefully roll up and wrap in foil. Chill in the fridge until ready to eat.