From the library
Tomato and Garlic Omelet
Toasted garlic bread and mozzarella cheese combine with tomatoes and basil to give this easy omelet delicious, fresh flavor. Add a piece of fruit on the side to for a meal with food from each food group.
Makes 1 portion9 steps
323
kcal · per 1 omelet (407g)
29g
Protein
38g
Carbs
8g
Fat
Ingredients
- 1/2 slice whole wheat bread
- 1/2 teaspoon olive oil (or cooking oil of your choice)
- 1 garlic clove (finely chopped)
- non-stick cooking spray (as needed)
- 3/4 cup egg substitute
- 2 tablespoons mozzarella cheese (part skim, grated)
- 10 plum tomatoes, raw (cut in half)
- 1 teaspoon basil (fresh or dried)
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash your hands with soap and water.
- 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 egg substitute.
- 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.
USDA MyPlate Kitchen — California Champions for Change: Breakfast Recipes — California Department of Public Health — Network for a Healthy California (public domain), via myplate.food · public domain
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