Tomato, Cheese and Arugula Stuffed Omelet

Ingredients

• Egg2 count (110 g)
• Mozzarella Cheese1 slice (25 g)
• Oil1 teaspoon (3 ml)
• Tomato1/2 count (65 g)
• Arugula5 leaf (10 g)

Instructions

1. 1

   Step 1

   Place a pan over medium heat. While heating, crack the eggs and place them in a bowl.

2. 2

   Step 2

   Season the eggs with salt and pepper and beat with a fork.

3. 3

   Step 3

   Once heated, pour half of the oil, add the eggs, spread the mixture in the pan and once the bottom is set, flip it over.

4. 4

   Step 4

   Add the cheese in half and add the arugula leaves and sliced tomato. Season with salt and pepper.

5. 5

   Step 5

   If desired, sprinkle with oregano and/or basil.

6. 6

   Step 6

   Fold in half, turn off and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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