I know- eggs for breakfast again! But with added sweetness from tomato and richness of mozzarella cheese it is a whole different party for your taste buds. Very easy breakfast option which will keep you full until lunch.
Prep time: 10 min
Cook time: 5 min
Total: 15 min
1 large tomato
2 tablespoons almond milk
1 tablespoon avocado oil
1/4 cup shredded mozzarella
dash of sea salt and pepper
Slice tomato on circles horizontally. Set aside.
Beat eggs and milk in a bowl. Add salt and pepper to taste.
Heat the avocado oil in the pan. Add tomato slices first and then pour egg and milk mixture.
Wait 2-3 min and then flip omelet on the other side. Bake it 2-3 min and then add mozzarella cheese while still warm until melts to desire consistency.
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