Egg and Tomato Omelette

This Egg and Tomato Omelette is a delightful low-carb Chinese brunch dish that marries the sweetness of ripe tomatoes with the rich flavor of eggs. It's quick to prepare, making it perfect for a nourishing start to your day.

Ingredients

• Eggs - 4 large
• Tomatoes - 2 medium, diced
• Green onions - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Soy sauce - 1 teaspoon (optional)

Steps

1. In a mixing bowl, whisk together the eggs, salt, and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add the diced tomatoes to the skillet and sauté for about 2-3 minutes until they soften.
4. Pour the egg mixture over the tomatoes and let it cook undisturbed for 2 minutes until the edges start to set.
5. Sprinkle the chopped green onions on top, then gently lift the edges of the omelette with a spatula to allow uncooked egg to flow underneath.
6. Cook for an additional 2-3 minutes until the omelette is fully set but still moist.
7. If desired, drizzle with soy sauce before serving. Slide the omelette onto a plate, cut in half, and serve warm.

Nutrition

• Calories: 220
• Protein: 14 g
• Carbs: 7 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 370 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in vitamins and antioxidants from tomatoes, promoting heart health.

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