Tomato and Egg Omelette
This tomato and egg omelette is a simple, quick, and nutritious meal. The combination of egg protein with vitamin C and lycopene from the tomato makes it a healthy breakfast option.
Due to its high protein content, this dish is ideal for athletes, growing children, and the elderly. Its moderate calorie count (around 200 calories) makes it suitable for individuals on a diet.
Those with high cholesterol can use egg whites instead of whole eggs.
Individuals with acid reflux should avoid consuming tomatoes.
This dish is suitable for all age groups above one year and can be prepared in no time.
Ingredients For 1 Serves
|
Tomato |
1 medium (about 150 grams) |
|
Eggs |
2 medium |
|
Oil or butter |
1 teaspoon (about 5 grams) |
|
pepper |
to taste |
|
Salt |
to taste |
cook time
|
Preparation time |
5 minutes |
|
Cooking time |
10 minutes |
|
Total time |
15 minutes |
Nutrition Facts (per serving)
|
Calories |
200 calories |
|
Fat |
10 grams |
|
Protein |
12 grams |
|
Carbohydrates |
5 grams |
|
Fiber |
1.5 grams |
Let's get started
Step 1
Preparing the Tomato:
- Chop the tomato into small pieces. If you prefer a softer texture, you can peel the tomato.
Step 2
Cooking the Tomato:
- Place a frying pan over medium heat and warm the oil or butter.
- Add the chopped tomato and sauté for about 5 minutes until it softens and releases its juice.
Step 3
Adding the Eggs:
- Crack the eggs into a small bowl and lightly beat them. Then, pour the eggs into the pan with the tomatoes.
- Season with salt and pepper, and stir over low heat until the eggs are fully cooked (approximately 5 minutes).
Step 4
Serving:
- Serve the omelette hot with whole-grain bread or flatbread.