Tomato and Olive Omelet

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Black Olives5 count (25 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Cut the tomato into small pieces and slice the olives.

2. 2

   Step 2

   Put everything in a bowl and season with half the olive oil, lemon juice and salt and pepper to taste. Optional: Add chopped basil or scallion.

3. 3

   Step 3

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

4. 4

   Step 4

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

5. 5

   Step 5

   Once heated, pour the mixture. Cook until it sets a bit, for about 4 minutes.

6. 6

   Step 6

   Flip using a spatula, lower the heat and cook for 1-2 minutes.

7. 7

   Step 7

   Serve the omelet on a plate, fill with the vegetables in one half and then fold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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