Fresh Tomato Omelets with Mozzarella Cheese

By á-25010

This egg and cheese omelet recipe has just 2 grams of fat and 9 mg cholesterol per serving. It's great for a heart healthy diet.



MAKES: 2 servings

CARB GRAMS PER SERVING: 4
2 weightwatcher points

Ingredients

• 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, beaten
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• Nonstick cooking spray
• 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
• 4 medium tomato slices
• 1/4 cup shredded mozzarella cheese (1 ounce)

Details

Adapted from dailyrecipe.com

Preparation

Step 1

1. In a small bowl, stir together eggs, salt, and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.

2. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.

3. Sprinkle 1/2 teaspoon of the fresh oregano or 1/8 teaspoon of the dried oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half the shredded mozzarella.

4. With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato, and cheese to make another omelet. Makes 2 servings.