Tomato and Parmesan Cheese Omelet

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Parmesan Cheese2 tablespoon (10 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Crack the eggs in a bowl and add a pinch of salt. Beat until it's well integrated.

2. 2

   Step 2

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

3. 3

   Step 3

   Cover and cook over medium-low heat for approximately 2-4 minutes until slightly set.

4. 4

   Step 4

   Meanwhile, chop the tomato and grate the Parmesan cheese.

5. 5

   Step 5

   Carefully flip the omelet using a spatula, lower the heat and add the tomato with the Parmesan cheese.

6. 6

   Step 6

   Cover and continue cooking for 1-2 minutes. Set aside.

7. 7

   Step 7

   Remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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