Ham and Egg Toast with Salad

Ingredients

• Egg2 count (110 g)
• Ham1 slice (30 g)
• Mozzarella Cheese1 slice (25 g)
• Red Bell Pepper1/4 count (30 g)
• Whole Wheat Bread2 slice (80 g)
• Tomato1/2 count (65 g)
• Lettuce1/2 cup (18 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   While heating a pan over medium heat, crack the eggs into a bowl, season with salt and pepper and whisk.

2. 2

   Step 2

   Once heated, pour in the oil and spread.

3. 3

   Step 3

   Add the beaten eggs covering the base of the pan.

4. 4

   Step 4

   Meanwhile, cut the ham and bell pepper into strips. Grate the mozzarella cheese.

5. 5

   Step 5

   Once the egg has set a little, carefully flip it over with a spatula.

6. 6

   Step 6

   Add the cheese, ham and bell pepper. Cover, reduce heat and cook for about 3-4 minutes more. Remove from heat.

7. 7

   Step 7

   Toast the whole wheat bread over medium heat for one minute per side.

8. 8

   Step 8

   When removing cut diagonally forming two triangular pieces of toast.

9. 9

   Step 9

   For the salad, cut the tomato and lettuce. Season with lemon juice and salt and pepper to taste. Optional: Add a pinch of stevia.

10. 10

    Step 10

    Serve the omelet on a plate with the salad and toast.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ham and Egg Toast with Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.