Low-carb tomato and mozzarella omelette

Low-carb tomato and mozzarella omelette with egg, mozzarella and fresh tomato: a quick, satisfying recipe for an easy breakfast or a light dinner.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 414 kcal per serving
• Protein: 31 g
• Fat: 30 g
• Carbs: 5 g

Ingredients

• 3 organic eggs
• 50g mozzarella
• 50g tomato
• 1 tsp olive oil
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Crack the eggs into a bowl, salt them lightly and whisk thoroughly.
2. Cut the mozzarella into pieces and the tomato into small dice.
3. Heat the olive oil in a frying pan and pour in the whisked eggs. Let the mixture set over a medium heat.
4. As soon as the underside is firm, spread the mozzarella and tomato over one half of the omelette.
5. Carefully fold the omelette over and cook briefly until the mozzarella softens.
6. Plate the tomato and mozzarella omelette straight away and serve it warm.

Good to know

When it needs to be quick, this omelette is exactly my thing. It's savoury, uncomplicated and on the table without much effort.

Swaps

Mozzarella → feta (more calcium, stronger flavour); tomato → courgette (milder, a little more fibre); olive oil → ghee (heat-stable and aromatic); mozzarella → goat's cheese (stronger flavour, slightly different fat and protein make-up).

Allergens

Contains egg and milk. Usually suits children well if the texture is right; in pregnancy, only eat it with fresh ingredients and fully cooked egg.