Omelet with mozzarella and tomatoes on whole grain bread

Ingredients

• eggs: 2 pcs, about 50 g each
• mozzarella: about 30 g
• tomatoes: 1-2 pcs, about 80 g
• whole-grain bread: 1 slice, about 50 g
• olive oil: 1 tbsp, about 5 g

Instructions

1. Measure out the eggs and vegetables, and chop the vegetables.
2. Cook the vegetables for 2-3 minutes in a nonstick pan.
3. Add the eggs and cook covered until set.

Nutrition

Contains: Eggs, Dairy, Gluten

Swaps

• Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
• If you have an egg allergy, use tofu or cottage cheese, not egg powder.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.

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