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–+ servings

Breakfast omellete salad

Eggs and vegetables cooked in low heat to start the day is a treat to your self.
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Servings: 2 people
Calories:

Ingredients  

  • 3 tablespoon extra virgin olive oil
  • 4-5 large eggs
  • 1 medium ripe tomatoes, slice to chunky pieces
  • 1 handful arugula
  • 3 tablespoon grated parmesan cheese
  • Salt and pepper to taste
  • Hot sauce or paper flakes (optional)

Instructions

  • In a large-size non-stick pan, add olive oil and tilt the pan for the olive to spread. Turn on the heat to low, add the eggs and using a spatula, break the yolks as you mix. Once the heat started cooking the eggs, stop stirring and let it cook for 5 minutes.
  • Sprinkle the grated cheese, arrange the chunky tomatoes and arugula on top. Drizzle the remaining olive oil and continue cooking it for another minute or two. Gently fold into half- it will be messy, but don't worry that's why it's called a "homecooked meal".
  • Slowly slide into your plate, sprinkle salt (only if needed), freshly ground pepper, red pepper flakes or a few dots of hot sauce according to your taste. *See next recipe
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