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Breakfast
Cheesy Egg & Veggie Bread Pocket
A hearty and delicious breakfast featuring a fluffy omelet with tomatoes and bell pepper, baked between slices of cheesy bread. Quick and easy to make.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the tomato and bell pepper finely.
2
Whisk the eggs, season with salt, add the vegetables (drained of excess juice), and mix well.
3
Heat a skillet with a drop of oil.
4
Pour in the egg mixture, immediately place the bread slices on top, and press down gently.
5
Once the eggs begin to set, flip the whole thing over using a plate.
6
Place the cheese on one half.
7
Fold the other half over and toast for 1-2 minutes on each side until golden brown.
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