Tomato and Olives Omelet with Bread

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Olives4 count (20 g)
• Parsley1 tablespoon (4 g)
• Whole Wheat Bread1 slice (40 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Crack the eggs in a bowl and add salt and pepper to taste. Beat until it's well integrated.

2. 2

   Step 2

   Slice the tomato and chop the olives with the parsley.

3. 3

   Step 3

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

4. 4

   Step 4

   After one minute, add the sliced tomato with the chopped olives and parsley.

5. 5

   Step 5

   Lower the heat, cover and continue cooking for 3-4 minutes, until the omelet set.

6. 6

   Step 6

   Remove from heat and serve with the bread.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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