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

Nutrition per serving

  • kcal 323
  • fat 16g
  • saturates 4g
  • carbs 24g
  • sugars 4g
  • fibre 4g
  • protein 19g
  • salt 1g


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


  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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