Scallion and Tomato Omelet

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Scallion2 tablespoon (10 g)
• Garlic1/3 clove (1 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Cut the tomato into small pieces and chop the scallion.

2. 2

   Step 2

   Crack the eggs into a bowl, beat and season with salt and pepper.

3. 3

   Step 3

   Add the tomato and half of the scallion. Season with garlic paste or powder and mix.

4. 4

   Step 4

   Add the oil to a pan and once heated, pour the mixture into it.

5. 5

   Step 5

   Cover and cook over low heat for 5-6 minutes until the egg sets. While cooking, use a spatula to remove from the edge.

6. 6

   Step 6

   Sprinkle with the remaining scallion and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scallion and Tomato Omelet can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.