Caprese Omelette

Breakfast 

SERVES  1

PREP  5mins

COOK  5mins

Vegetarian, Gluten Free, Nut Free

Ingredients

1/4 bunch basil, leaves picked & finely chopped

1 tsp lemon juice

salt & pepper, to taste

2 large eggs

1 medium tomato, diced

40g mozzarella, torn

1 slices wholegrain (or gluten-free) bread, toasted

Method

1 Preheat a non-stick frypan over medium-high heat.

2 Combine basil and lemon juice, season with salt and pepper and set aside.

3 Whisk eggs with 2 tbs water and season with salt and pepper.

4 Pour mixture into preheated pan. As base begins to set, lift edges of omelette and tip pan to allow uncooked mixture to run underneath and set.

5 Once base is set and top still a little runny, add tomato and cheese on one side, fold in half and continue to cook for another minute. 

6 Slide onto plate and serve with toast.

Nutritional Information

Per Serve

Energy   Calories   Protein   Carbs   Fibre   Sugar   Fat       Sat. Fat
1571kj 375.2cal 25.4g 19.5g 3.8g 5.7g 20.6g 9g

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dale@dalenelson.com

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