Tomato and Onion Omelet

Ingredients

• Egg2 count (110 g)
• Tomato1/4 count (33 g)
• Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Wash and cut the tomato and onion into thin strips. Set aside.

2. 2

   Step 2

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

3. 3

   Step 3

   Add the vegetables with a pinch of salt and saute for 3-5 minutes over medium heat. Set aside.

4. 4

   Step 4

   Then, crack the eggs, add salt and pepper and beat. Heat the remaining oil in another pan.

5. 5

   Step 5

   Once heated, pour the beaten eggs. Cover and cook until they set, for about 4 minutes. Flip using a spatula.

6. 6

   Step 6

   Add the vegetables. Salt to taste.

7. 7

   Step 7

   Lower the heat, fill with the vegetables, remove and serve by folding the omelet in half. You can add some chopped parsley on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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