Open Toast Omelette with Bocconcini
This dish is not just a treat for the taste buds but a balanced meal rich in essential nutrients. The combination of tomatoes and olive oil enhances nutrient absorption, making it a perfect start to your day. Whether you're fueling up for work or a workout, this toast delivers sustained energy.

1 Serving
For 1 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Protein: The egg and bocconcini cheese provide high-quality protein, promoting muscle repair and growth.
Heart-Healthy Fats: Olive oil and bocconcini are sources of monounsaturated fats, beneficial for cardiovascular health.
Rich in Antioxidants: Tomatoes offer lycopene, a powerful antioxidant supporting skin and heart health.
Boosts Immunity: Eggs and pesto contain vitamins and minerals that help strengthen the immune system.
Supports Digestive Health: The fiber in sourdough bread aids in healthy digestion.
Provides Energy: A balanced mix of carbs, fats, and protein keeps you energized throughout the day.
245 kcal
in 148g
Protein:
12g
Fats:
15g
Carbs:
18g
Cholesterol:
190mg
Sodium, Na:
350mg
Potassium, K:
300mg
A wholesome and delicious breakfast option, this Open Toast Omelette with Bocconcini is a perfect combination of nutrition and flavor. The creamy bocconcini, fresh tomatoes, and protein-rich omelette served on crusty sourdough bread make for a quick, fulfilling meal. Ideal for busy mornings or a light brunch, this recipe also comes with a host of health benefits.
Allergy Advice
This recipe contains Dairy Products, Gluten. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
1
1 piece Sourdough Bread
1 tablespoon Pesto
4 Slices Tomato
2 pieces Bocconcini cheese
1 Serving Omlette
1 teaspoon Olive oil
Tips
Use freshly baked sourdough for the best flavor and texture.
Substitute bocconcini with mozzarella if unavailable.
To make it more filling, add avocado slices before layering the omelette.
Serve with a side of fresh salad for a complete meal.
For a spicy twist, add chili flakes to the pesto.
Directions
Toast the Bread: Heat a pan over medium heat. Add olive oil and place the sourdough bread in the pan. Toast each side until golden and crisp.
Spread Pesto: Remove the toasted sourdough from the pan. Spread a tablespoon of pesto evenly over the top side of the bread.
Add Tomato Slices: Layer 4-5 slices of fresh tomato over the pesto, covering the bread.
Place Bocconcini: Add 2 pieces of bocconcini cheese on top of the tomatoes.
Prepare the Omelette: In the same pan, cook one whole egg into a flat omelette. Once cooked, gently place the omelette over the layered bocconcini and tomatoes.
Grill and Serve: Transfer the assembled toast onto a grill or preheated oven for 2-3 minutes, just until the cheese begins to soften. Serve immediately.
Notes
Individuals with lactose intolerance, high cholesterol, or tomato allergies should consult a doctor before consuming.
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