The Easy Diabetes Diet Plan Cookbook - Tomato and Basil Omelette with Whole Wheat Toast

Tomato and Basil Omelette with Whole Wheat Toast

Ingredients:

Tomatoes, fresh

2 large eggs

Basil, fresh

Whole wheat bread

Olive oil

Preparation:

Wash the tomatoes, eggs, and basil. Core the tomatoes and dice them. Remove the basil leaves from the stem and tear them into smaller pieces. Crack the eggs into a bowl and give them a rough whisk with a whisk or fork.

Place a medium-sized pan on medium heat and drizzle with a tablespoon of olive oil. When the oil is hot enough, add the eggs. With a silicon spatula, mix the egg a little so that it doesn’t cook unevenly. 

Agitate the egg until it is starting to form up. When the eggs are almost cooked through and through, add the tomatoes and basil on the egg. You can serve the omelette open-faced or you can fold it before serving. Season with white pepper or cayenne pepper for that added kick.

Toast the slices of whole wheat bread and serve with the omelette.

This is an excerpt from the book: The Easy Diabetes Diet Plan Cookbook