Egg Omelet and Tomato with Tortillas

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Tortillas1 count (40 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

2. 2

   Step 2

   Use a non-stick pan, put half the oil and spread. Preheat over medium heat.

3. 3

   Step 3

   Once heated, pour the mixture and cook for about 4 minutes until the egg sets.

4. 4

   Step 4

   Flip using a spatula, lower the heat and cook for 2 more minutes.

5. 5

   Step 5

   Cut the tomato into small pieces and season with the remaining oil and salt and pepper to taste. If you want, you can add oregano or chopped basil.

6. 6

   Step 6

   Put the omelet and tomato on top of the tortilla. Fold and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg Omelet and Tomato with Tortillas can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.