Cheese and Tomato Omelet

By VegasBartender

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.

Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House

2010

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

Step 1

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

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. Cut omelet in half crosswise, and slide one half onto each of 2 plates. Garnish with cilantro, if desired, and serve immediately.

Serve with: Mandarin Oranges with Kiwifruit and Grapes