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Cheese and Tomato Omelet

Oxmoor House
Prep time 5 mins
Cook time 7 mins
Yield 2 servings (serving size: 1/2 omelet)
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Serve with: Mandarin Oranges with Kiwifruit and Grapes

Cooking Light Fresh Food Fast Weeknight Meals