Cheese and Tomato Omelet

Cheese and Tomato Omelet Recipe
Oxmoor House
This veggie-packed omelet is perfect for brunch or a simple supper. For a delicious side, serve a medley of fresh fruit, such as Mandarin Oranges with Kiwifruit and Grapes.

Yield:

2 servings (serving size: 1/2 omelet)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 147
Caloriesfromfat 0.0 %
Fat 7.7 g
Satfat 3.4 g
Monofat 3 g
Polyfat 0.9 g
Protein 13.9 g
Carbohydrate 3.8 g
Fiber 0.5 g
Cholesterol 190 mg
Iron 1.4 mg
Sodium 510 mg
Calcium 132 mg

Ingredients

2 large eggs
2 large egg whites
2 tablespoons water
1 tablespoon finely chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
Cooking spray
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
1/2 cup diced seeded tomato (1 small)
Fresh chopped cilantro

Preparation

1. Combine first 6 ingredients in a medium bowl, stirring with a whisk.

2. Heat an 8-inch nonstick skillet over medium-high heat; coat pan with cooking spray. Add egg mixture, and cook until edges begin to set. Gently lift edges of egg mixture with a wide spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set; sprinkle with cheese. Spoon tomato over half of omelet; fold in half.

3. Cut omelet in half crosswise, and slide one half onto each of 2 plates. Garnish with cilantro, if desired, and serve immediately.

Serve with: Mandarin Oranges with Kiwifruit and Grapes

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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