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Tomato Omelette With Banana-Berry Shake
Ingredients
- 2 eggs (102g)
- 1g pinch pepper
- 5ml olive oil
- 150g tomato, chopped
- 42g (1 slice) high Fibre bread
- 250ml unsweetened oat milk
- 75g frozen raspberries
- 55g frozen banana
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Directions
- Crack the eggs into a bowl, season with pepper and whisk.
- Heat the oil in a small non-stick frying pan over medium heat and swirl to coat.
- Pour in the eggs. Swirl the pan to evenly coat the base with the eggs. Using a spatula, lift the cooked egg and allow uncooked egg to flow underneath. Cook the eggs for about 3 minutes, until partially set.
- Add the tomato, reduce heat to low and continue cooking for 2 to 3 minutes, or until cooked to your liking.
- Once cooked, fold omelette in half and serve with warm toast.
- Make a shake by blending milk, raspberries and banana.
- Enjoy with omelette, or save for a mid-morning snack.
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