Egg Omelet, Tomato and Mushroom Taco

Ingredients

• Tortillas1 count (40 g)
• Egg2 count (110 g)
• Tomato1/4 count (33 g)
• Mushrooms1/2 cup (35 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Heat a pan over medium heat. In the meantime, crack the eggs into a bowl, add salt and pepper and beat.

2. 2

   Step 2

   Once heated, pour half the oil, spread and add the eggs. Spread and let cook for 2-3 minutes until the bottom part sets.

3. 3

   Step 3

   Once set, flip the omelet and let cook for some more seconds or 1 minute. Add, remove and set aside.

4. 4

   Step 4

   Then chop the tomato with the mushrooms. Heat the remaining oil in a pan, spread and add the vegetables with a pinch of salt.

5. 5

   Step 5

   Stir-fry for 3 minutes over medium heat and cover. Let cook for 3-4 more minutes and turn off.

6. 6

   Step 6

   Place the omelet and stir-fried vegetables on the tortilla.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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