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.
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
How to Make It
- Combine first 6 ingredients in a medium bowl, stirring with a whisk.
- 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.
- Cut omelet in half crosswise, and slide one half onto each of 2 plates. Garnish with cilantro, if desired, and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 147 kcal Calories from Fat: 69.3 kcal |
|
% Daily Value*
|
| Total Fat 7.7 g 22% |
Saturated Fat 3.4 g 17% |
Trans Fat 0.0 g |
Sodium 510 mg 9% |
carbohydrates 3.8 g 3% |
Dietary Fiber 0.5 g 1% |
Protein 13.9 g 28% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
