Tomato Basil Omelet.
2 small tomatoes
5 basil leaves
2 tsp. extra virgin olive oil
Salt and pepper
Dice tomatoes and chiffonade/thinly slice the basil leaves. Drizzle with 2 tsp olive oil, add salt/pepper to taste.
Scramble the eggs, and in an omelet pan with a spray of oil, cook until egg is set. Add most of the tomato basil mixture and foldover egg omelet style. Garnish top of omelet with leftover tomatoes/basil.
Fat 19g | Carbs 8.01g | Net Carbs 5.71g | Protein 14.24g | KCals 261