The addition of tomatoes and herbs to this omelette makes it perfect for breakfast, brunch or even lunch. Speaking of versatility, an omelette is one of the most flexible options and it can be easily altered to suit the taste of your teen. This omelette is high in selenium, vitamin A & C, and the addition of herbs or veggies increases the fiber content.
|Serves||Preparation Time||Cooking Time|
|2 People||5-10 Minutes||10-15 Minutes|
- 1 medium-sized tomato
- 3 eggs
- 2 tbsp chopped fresh herbs-parsley, chives, chervil
- salt and pepper
- 1 tbsp olive oil
Peel the tomato and chop it, at the same time chop the herbs. In a bowl, beat the eggs and add the chopped tomatoes and herbs.
Keep a non-stick skillet on medium-high heat and add a small amount of oil. When the oil becomes hot, pour in the egg mixture and turn the skillet from side to side, so that the egg mix takes the shape of an omelette.
You can also keep lifting the edges with a fork, so that the uncooked egg on top can run underneath and get cooked.
It takes less than a minute for the omelette to be ready. Sprinkle with the remaining herbs and serve at once.
|Total Fat||13.7 g|
|Total Carbohydrates||3.2 g|