Toasts with Omelet and Salad

Ingredients

• Bread1 count (60 g)
• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Oil1 teaspoon (3 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Slice the bread (it can be ciabatta) and toast both sides in a pan over medium-low heat.

2. 2

   Step 2

   Crack the eggs in a bowl and add a pinch of salt and pepper.

3. 3

   Step 3

   Whisk until obtaining an even mixture.

4. 4

   Step 4

   Heat a non-stick pan over medium heat. Once heated, pour the oil, spread and add the eggs.

5. 5

   Step 5

   Cover and cook for about 4 minutes until it sets.

6. 6

   Step 6

   Carefully fold in half with the slotted spoon, lower the heat and cook for 1-2 more minutes.

7. 7

   Step 7

   For the salad, cut the lettuce leaves and add salt and pepper and lemon juice. You can replace with arugula, spinach, etc.

8. 8

   Step 8

   Dice the tomato. You can mix with the lettuce or serve separately.

9. 9

   Step 9

   Serve the omelet with the salad and toasts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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