Tomato and Lettuce Omelet

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Use a non-stick pan, add half the oil and spread. Preheat over medium heat.

3. 3

   Step 3

   Once heated, pout the beaten eggs. Cook until the white sets, for about 3 minutes.

4. 4

   Step 4

   In the meantime, cut the tomato and lettuce into small pieces.

5. 5

   Step 5

   Flip using a spatula and cook for 1-2 more minutes. Fold and set aside.

6. 6

   Step 6

   Serve the vegetables on a plate, season with salt to taste, the remaining oil and lemon juice.

7. 7

   Step 7

   Serve with the omelet.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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