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Egg & tomato baps

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

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 323
  • Carbohydrates 24
  • Saturated Fat 4
  • Sugar 4
  • Protein 19
  • Fat 16
  • Fibre 4
  • Salt 1

Nutrition per serving

  • Calories 323
  • Carbohydrates 24
  • Saturated Fat 4
  • Sugar 4
  • Protein 19
  • Fat 16
  • Fibre 4
  • Salt 1

Ingredients

  • 2 tomatoes, halved
  • 2 tsp olive oil
  • 4 eggs
  • couple sprigs parsley, chopped
  • 1 garlic clove, finely chopped
  • 2 wholewheat baps

Method

  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.

  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.

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

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