OMELET WITH CORN AND VEGETABLES (250 G) AND GRAIN BREAD (2 PCS / 40 G)

If the corn grains are frozen, toss the corn into a preheated pan and fry it in olive oil for a couple of minutes;

Beat eggs with salt and pepper until smooth;

Pepper and tomatoes are cut into cubes and tossed to corn. Add the egg mixture to the vegetables and mix constantly until tender. It should be an airy loose omelet;

In an already heated pan, fry the bread from two sides until crisp.