Tomato and Scallion Omelet

Ingredients

• Egg2 count (110 g)
• Egg White1 count (40 g)
• Tomato1 count (130 g)
• Scallion2 tablespoon (10 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Put the eggs with the whites in a bowl and add salt and pepper to taste. Beat.

2. 2

   Step 2

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

3. 3

   Step 3

   Cover and cook over medium-low heat for about 4 minutes until set.

4. 4

   Step 4

   In the meantime, cut the tomato into small pieces and chop the scallion.

5. 5

   Step 5

   Flip the omelet carefully using a slotted spoon, lower the heat and add the tomato with the scallion on one of the sides.

6. 6

   Step 6

   Fold, lower the heat, cover and cook for 2-3 more minutes.

7. 7

   Step 7

   Remove from heat once ready and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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