Tortilla Chips with Cheese, Tomato and Basil Omelet

Ingredients

• Egg2 count (110 g)
• Cheese2 slice (50 g)
• Tomato1/2 count (65 g)
• Basil4 count (2 g)
• Corn Tortilla1 medium (30 g)
• Oil1 teaspoon (5 ml)
• Egg White1 count (40 g)

Instructions

1. 1

   Step 1

   Place a pan over high heat. Meanwhile, cut the tomato and cheese into small pieces.

2. 2

   Step 2

   Once heated, add half of the oil along with the tomato and a pinch of salt. Optional: Add some chopped garlic.

3. 3

   Step 3

   Stir-fry for 4-5 minutes over medium heat and turn off. Add the basil, mix well and set aside.

4. 4

   Step 4

   Simultaneously, beat the eggs and season with salt and pepper. Add the remaining oil in another pan and, once heated, pour the eggs together with the cheese.

5. 5

   Step 5

   Spread all over the base of the pan. Cover and cook over low heat for 3-5 minutes until the egg sets.

6. 6

   Step 6

   Once the omelet is ready, add chopped basil on top and set aside.

7. 7

   Step 7

   For the totopos, cut the corn tortilla into 6 or 8 pieces and toast in a pan, oven or air fryer for a few minutes to make them crispy.

8. 8

   Step 8

   If using oven or air fryer, bake for 8 to 10 minutes at 340° F (170° C).

9. 9

   Step 9

   Serve the totopos with the cheese omelet.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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