Egg Omelet with Tomato, Arugula and Bread

Ingredients

• Egg2 count (110 g)
• Tomato1 count (130 g)
• Arugula1 cup (20 g)
• Sliced Bread1 slice (40 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

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, add half the oil and spread. Preheat over medium heat.

3. 3

   Step 3

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

4. 4

   Step 4

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

5. 5

   Step 5

   Cut the tomato into small pieces.

6. 6

   Step 6

   Put the rolled omelet with arugula, tomato and toast on a plate.

7. 7

   Step 7

   Season the vegetables with the remaining oil, lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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