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Egg & tomato baps

Egg & tomato baps

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A star rating of 3.5 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Fill wholewheat bread rolls with juicy tomatoes and a herby omelette for a filling yet cheap breakfast or brunch

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal323
fat16g
saturates4g
carbs24g
sugars4g
fibre4g
protein19g
salt1g
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Ingredients

Method

  • STEP 1

    Brush the cut side of the tomatoes with a little of the oil then cook them on a low heat, cut-side down in a small, non-stick frying pan. While they cook, beat the eggs with seasoning and the chopped parsley in a small bowl. Turn the tomatoes over to briefly heat on the other side and then set aside.

  • STEP 2

    Wipe the pan, then add the remaining oil and cook the garlic on a medium heat for a few seconds, stirring all the time until softened. Pour in the egg mixture and cook, stirring occasionally over the heat. Once it’s almost set flip over to cook the other side for a few seconds more.

  • STEP 3

    Halve the baps and squash on the tomatoes, quarter the omelette and serve, 2 pieces inside each bap.

Goes well with

Recipe from Good Food magazine, February 2015

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A star rating of 3.5 out of 5.9 ratings
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