Egg, Tomato and Broccoli Omelet

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Broccoli1/2 cup (45 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the broccoli into small florets and place in a pot filled with boiling water. Boil for 3 minutes and drain.

2. 2

   Step 2

   Dice the tomato and mix with the broccoli.

3. 3

   Step 3

   In a bowl, beat the eggs and season to taste.

4. 4

   Step 4

   Heat the oil in a pan and, once heated, pour in the eggs, spread and cook for 2-3 minutes until the bottom of the omelet has set.

5. 5

   Step 5

   Add the chopped tomato and broccoli, season with salt and pepper. Cover and let cook until the egg has cooked through.

6. 6

   Step 6

   Remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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