Tomato and Cheese Rolled Omelet

Ingredients

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

Instructions

1. 1

   Step 1

   Cut the tomato and cheese into small pieces.

2. 2

   Step 2

   Put the eggs with the white, tomato and cheese in a bowl. Add salt and pepper to taste and beat.

3. 3

   Step 3

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

4. 4

   Step 4

   Cover and cook over medium-low heat for about 3-4 minutes until set.

5. 5

   Step 5

   Wrap carefully, lower the heat and continue cooking for 2-3 minutes until the cheese melts.

6. 6

   Step 6

   Remove from heat once ready, slice and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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