Easy Italian Narrow Omelet | KetoDiet Blog

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There is nothing I like more fast, delicious and lunch. It's a breakfast.

This small omelette (or omelet for my American friend) is easy to connect with but it is full of all Italian flavors. Good salt of mozzarella salty prosciutto, and they are with their best friends, tomatoes and basil, and crew together in black.

If you want to turn it into full diet, you can improve salad salad with it and you want to go. Enjoy!

0 hours, 5 minutes

Hands-on 5 minutes Overall 10 minutes

Metals (through slavery)

3.6 grams
0.9 grams
36.7 grams
42.7 grams
13 grams
550 calories

Macronutrient area: Calories from companies (3%), protein (27%), fat (70%)

Ingredients (make 1 god)

• 1 tbsp + 1 tsp extra olive oil (35 ml)
• 6-8 cherry tomatoes (60 g / 2.1 oz)
• 1 tbsp cooked meat
• 2 samples by Parma (20 g / 0.7 oz)
• Drinks cut fresh mozzarella (50 g / 1.8 oz)
• 3 big eggs
• salt and pepper, to taste

Instructions

1. Pour 1 tablespoon of olive oil into the omelette pan and put on medium heat.
2. While heating, quartz and tomato, shred basil, chop, prosciutto and mozzarella into small pieces.
3. Bread eggs in the bowl, season to taste, and then taste until salt, put in place and put in the pan. Allow you to cook for a minute, and then walk slowly around the ground.
   
4. Cook until the top and the middle looks almost, then leave the mozzarella, prosciutto, tomatoes and basil on half a half of the omelette.
   
5. Add the omelette on the sand, turn the heat up and leave for a minute. Drizzle with the remaining 1 teaspoon of olive oil.
6. Place the omelette in the plate and eat the heat. I prefer to eat my omelette when it is stuffed, but you can keep it in the container in the refrigerator for up to three days and repeat it before eating.
   

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