Cheese and Tomato Omelet Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
- Serve with: Mandarin Oranges with Kiwifruit and Grapes
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