Tomato & Provolone Omelet
A fast, low-carb breakfast from your Week 3 FareRx bag - about 4g carb and 18g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Almost no carb and plenty of protein - a steady, blood-sugar-friendly way to start the day.
Ingredients
- •2 eggs, beaten
- •1 small handful grape tomatoes, halved
- •1 oz provolone
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Blister the halved tomatoes in a little olive oil, then set aside.
- 02
Pour the beaten eggs into the warm pan and swirl to coat.
- 03
When the eggs are nearly set, lay the provolone and tomatoes over one half.
- 04
Fold and slide onto a plate.
Dietitian’s notes
- →Blister the tomatoes first so they soften and sweeten before they go inside.
- →Pull the omelet off the heat while the center is just barely set; it finishes folding on the plate.
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