Tomato and Garlic Omelet
Makes:
1 serving
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.
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)
Directions
- 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.
California Champions for Change: Breakfast Recipes
California Department of Public Health
Network for a Healthy California
