Cheese & Tomato Omelet

By á-3671

Points Plus: 4 per serving

Ingredients

• 2 large eggs
• 2 large egg whites
• 2 tbsp water
• 1 tbsp finely chopped fresh cilantro
• 1/4 tsp salt
• 1/8 tsp coarsely ground black pepper
• cooking spray
• 1/2 cup diced seeded tomato (1 small)
• 1/4 cup (1 ounce) reduced fat shredded cheddar cheese

Preparation

Step 1

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

2. Heat an 8" 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; loosen omelet with a spatula, and fold in half. Cook 2 minutes or until center is set and cheese melts.

3. Slide omelet onto a plate; cut in half. Serve immediately.