Omelet with Tomato, Cheese and Parsley

Ingredients

• Egg2 count (110 g)
• Egg White2 count (80 g)
• Tomato1/2 count (65 g)
• Cheese2 slice (50 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Put the whites with the eggs and salt and pepper to taste in a bowl and beat.

2. 2

   Step 2

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

3. 3

   Step 3

   Spread and cook for about 3-4 minutes until the white sets.

4. 4

   Step 4

   In the meantime, chop the parsley and cut the tomato and cheese into small pieces.

5. 5

   Step 5

   Once the egg sets, top with the tomato, cheese and parsley.

6. 6

   Step 6

   Lower the heat, cover and cook for 1-2 minutes until set.

7. 7

   Step 7

   Remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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