Breakfast · Moroccan
Tomato and Olive Omelet
Soft omelet with tomato, green olives and parsley.
- per serving
- 334 kcal
- Protein
- 20 g
- Total time
- 23 min
- Makes
- 1 serving
- Low carb
- Vegetarian
Instructions
Cut the 100 g of tomato into small 5 mm dice, slice the 20 g of pitted green olives into rounds and chop the 5 g of parsley. Beat 3 small eggs, about 150 g without shells, with a pinch of pepper.
Heat 4 g of the 8 g of oil in a 20 cm nonstick skillet. Cook the tomato for 5 to 6 minutes over medium heat, until the liquid has evaporated. Add the olives for 1 minute, then set the filling aside.
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