Cheese and Tomato 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.

Yield: 2 servings (serving size: 1/2 omelet)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 0.0%
  • Fat: 7.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.9g
  • Carbohydrate: 3.8g
  • Fiber: 0.5g
  • Cholesterol: 190mg
  • Iron: 1.4mg
  • Sodium: 510mg
  • Calcium: 132mg

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. 1. Combine first 6 ingredients in a medium bowl, stirring with a whisk.
  2. 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. 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
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