Sun-Dried Tomato Omelet
Crafting a sun-dried tomato omelet is a delightful way to whisk, sauté, and fold your way to a breakfast that's both hearty and heartwarming.
Servings 1 person
Calories 215kcal
Cost $5
Ingredients
- 3 eggs
- 5 sun-dried tomatoes cut into strips
- A bunch of fresh basil leaves chopped
- Half a bunch of fresh flat-leaf parsley chopped
- Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Whisk the eggs with 1 tablespoon water in a bowl. Season to taste with sea salt and freshly ground black pepper.3 eggs, Sea salt and freshly ground black pepper to taste
- Heat a non-stick skillet over a medium heat, add 1 tablespoon cooking fat and pour the egg mixture into the skillet.Cooking fat
- Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
- When the omelet is set and begins to brown, sprinkle the sun-dried tomatoes, basil and parsley on top.5 sun-dried tomatoes, Half a bunch of fresh flat-leaf parsley, A bunch of fresh basil leaves
- Fold the omelet in half and cook, covered, for another minute.
Nutrition
Calories: 215kcal | Carbohydrates: 7g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 198mg | Potassium: 525mg | Fiber: 1g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 3mg