Omelet with Parsley and Tomato

Ingredients

• Egg2 count (110 g)
• Egg White2 count (80 g)
• Tomato1/2 count (65 g)
• Olive Oil1/2 tablespoon (5 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Crack the eggs in a bowl and add the whites.

2. 2

   Step 2

   Add salt and pepper to taste and beat.

3. 3

   Step 3

   Cut the tomato into small pieces and chop the parsley. Add salt and pepper and mix with the eggs.

4. 4

   Step 4

   Heat a pan over medium heat. Once heated, pour the oil, spread and add the mixture.

5. 5

   Step 5

   Cover and cook over medium-low heat until they set a bit, about 4 minutes.

6. 6

   Step 6

   Then fold carefully, lower the heat and continue cooking for 1 or 2 minutes.

7. 7

   Step 7

   Remove from heat and serve the omelet with tomato and parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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