Rolled Omelet with Bacon and Tomato

Ingredients

• Egg2 count (110 g)
• Bacon2 slice (60 g)
• Tomato1 count (130 g)
• Lettuce1/2 cup (18 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need a non-stick pan. If you don't have one, add some oil.

2. 2

   Step 2

   Crack the eggs into a bowl, add salt and pepper to taste and beat using a fork.

3. 3

   Step 3

   Heat a non stick pan over high heat. Once heated, pour the egg mixture. If necessary, add some oil.

4. 4

   Step 4

   Spread the egg mixture and cook for 2 minutes over medium heat until the bottom part of the omelet sets.

5. 5

   Step 5

   Roll the omelet carefully, let cook for some seconds and remove.

6. 6

   Step 6

   Cut the bacon and wrap the rolled omelet with it.

7. 7

   Step 7

   Add to the heated pan again and let cook in the bacon fat until browned. Remove.

8. 8

   Step 8

   Slice the tomato and cut the lettuce into strips. Put the tomato in a plate, add the lettuce and lemon juice.

9. 9

   Step 9

   Serve the bacon wrapped omelet.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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