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| How to make healthy sandwich recipes |
PREP: 5 MINS COOK: 5 MINS
Simple SERVES 2
Fill entire wheat bread moves with delicious tomatoes and an herby omelet for a filling yet breakfast or early lunch.
Nutrition: per serving
kcal fat saturates carbs sugar fiber protein salt
323 16g 4g 24g 4g 4g 19g 1g
Ingredients
• 2 tomatoes, divided
• 2 tsp olive oil
• 4 eggs
• a couple sprigs parsley, cleaved
• 1 garlic clove, finely cleaved
• 2 entire wheat baps
Method
1. Brush the cut side of the tomatoes with a tad bit of the oil at that point cook them on low warmth, chop side down in a little, non-stick griddle. While they cook, beat the eggs with flavoring and the slashed parsley in a little bowl. Turn the tomatoes over to quickly warm on the opposite side and after that put aside.
2. Wipe the container, at that point, include the rest of the oil and cook the garlic on medium warmth for a couple of moments, blending all the time until diminished. Pour in the egg blend and cook, mixing at times finished the warmth. When it's practically set flip over to cook the opposite side for a couple of moments more.
3. Halve the baps and squash on the tomatoes, quarter the omelet and serve, 2 pieces inside every bap.
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