I’m more of a sweet breakfast type of person, but there is something very comforting in a savory, warm morning dish. This tomato veggie omelette dish is perfect for late breakfast or brunch and has all the elements to keep you energized for the day. It’s packed with tons of veggies and herbs, so you get your nutritional punch too!

Egg Yolk: contains 100% of the entire egg’s vitamins K, D, E, and A content as well as more than 90 percent of the thiamin, calcium, iron, zinc, folate, and vitamins B6 and B12. Although it does contain cholesterol, egg yolks do not cause heart disease. Research has shown that when people consume some 3-4 eggs per day (with the yolk), cholesterol levels do not increase and, if they change at all, they usually improve! The egg yolk also contains the long-chain omega-3 fatty acid DHA, which is necessary for brain and eye function, as well as the long-chain omega-6 fatty acid arachidonic acid, which is necessary for healthy skin, hair, libido, reproduction, growth and response to injury.

Ingredients:

• 1 onion
• 2 cloves garlic
• 1/2 tbsp butter
• 1/4 tsp salt
• 2 medium tomatoes
• 3 eggs
• 1 tbsp chives, finely chopped
• Black pepper for garnish

Directions: Chop onions, garlic, and tomato. Melt butter in saucepan over medium heat. Add the onions and garlic. Cook until transparent, and then add the chopped tomato and chives. Cook for another 2-3 minutes, or until the tomatoes are softened. Create 3 dips in the tomato mixture and crack an egg in each one.

Cook for 3 minutes with a lid on, which will help to cook the tops of the eggs. When finished, serve the veggie omelette with toast.

Bon Appetit!

xo Aylin

Twitter: www.twitter.com/glowkitchen

Facebook: www.facebook.com/glowkitchen

Follow and Like me