
A soft omelet with fresh tomato and basil for a quick breakfast.
2 eggsChicken eggs
80 gTomatoes
4 gBasil
1 tspOlive oil
To tasteSalt
Beat the eggs with salt and black pepper until smooth.
Cook the tomatoes in olive oil for 1-2 minutes until they soften slightly.
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To tasteBlack Pepper
Pour in the eggs, scatter over the basil, and cook for 2-3 minutes, folding the omelet once the center is just set.