Tomato and Garlic Omelet
This unique omelet includes vegetables and whole wheat bread for a balanced breakfast.
Ingredients
- 1/2 slice Whole Wheat Bread
- 1/2 tsp Olive Oil
- 1 clove Garlic Finely chopped
- Cooking Spray
- 3 Eggs
- 2 Tbsp Mozzarella Cheese Low-fat
- 1 Tomato Large, chopped
- 1 tsp Basil Dried
Equipment
- Oven
- Baking Sheet
- Medium Skillet
- Stovetop
Instructions
- Preheat oven to 300°F.
- Cut the bread into cubes; toss with oil and garlic in a small bowl. Spread the cubes in a single layer on a baking sheet and toast in the oven for 15 to 25 minutes, or until golden brown, tossing once or twice. Transfer to a plate to cool.
- Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in eggs.
- When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low.
- Once the top layer of egg is almost cooked, sprinkle the cheese and basil on top and scatter the tomatoes and bread over half of the omelet; fold the unfilled omelet half over the filling. Slide the omelet on a plate and serve.
Nutrition
Nutrition Facts
Tomato and Garlic Omelet
Serving Size
1 omelet
Amount per Serving
Calories
235
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Cholesterol
514
mg
171
%
Sodium
443
mg
19
%
Potassium
543
mg
16
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
1943
IU
39
%
Vitamin C
18
mg
22
%
Calcium
264
mg
26
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Cooking Spray, Eggs, Garlic, Mozzarella Cheese, Olive Oil, Tomato, Whole Wheat Bread