Light Tomato Omelette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 egg (s)
- 2 egg whites
- salt and pepper
- 1 teaspoon olive oil
- 0.25 teaspoon ¼ olive oil
- 0.25 clove ¼ (s) garlic, chopped
- 1 tomato (s), large, diced
- 0.5 tablespoon ½ parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Heat 1/4 teaspoon oil in a non-stick, 26 cm pan. Add garlic, diced tomatoes, 1 pinch each of salt and pepper and cook for 5 minutes, stirring, until the liquid has largely evaporated. Remove from heat and stir in parsley. For the omelette, put the egg, egg white and 1 pinch of salt and pepper each with 2 tablespoons of water in a bowl and beat with a fork.
- Heat 1 teaspoon of oil in a 26 cm pan and pour in the egg mixture. Once the omelette is firm to the bottom, move and shake the pan so that nothing sticks.
- Pour the filling on the omelette, fold the omelette with a wooden spatula and serve.
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