Boingo1
Cathlete
I made this for dinner tonight. It was sooooooooo tasty and good! So many different flavors.... Excellent! 
Tomato, Basil and Cheese Omelette
Serves 4
4 large eggs
4 egg whites
3/4 tsp salt
1/4 tsp black pepper
1 onion, chopped
2 garlic cloves, minced
1 plum tomato, chopped
1/4 cup fat-free cottage cheese
1/4 cup shredded reduced-fat Italian cheese blend
2 tbsp chopped fresh basil
2 tsp extra-virgin olive oil
Combine the eggs, egg whites, 1/2 tsp. of the salt, and 1/8 tsp. of the
pepper in a medium bowl, beating with a whisk until blended. Set aside.
Spray a large nonstick skillet with nonstick spray and set over medium* high
heat. Add the onion, garlic, and the remaining 1/4 tsp. of salt and
1/8 tsp. of pepper; cook, stirring occasionally, until the onion is
softened, about 2 minutes. Add the tomato and cook until softened, about 2
minutes. Transfer to a bowl and stir in the cheeses and basil.
Wipe out the skillet with a paper towel. Heat the oil over medium* high
heat. Pour in the egg mixture and cook just until the eggs are set, about 3
minutes, lifting the edges frequently with a heat-proof spatula to allow the
uncooked egg to flow underneath. Spoon the cheese mixture over half the
eggs, folding the eggs over with the spatula to enclose the filling. Cook,
turning once, until the filling is heated through, about 2 minutes longer.
Cut the omelette into 4 equal pieces.
Calories 158 Fat 9g Chol 216mg Sodium 667mh Carb 5g Fiber 1g Protein 13g
Weight Watchers Magazine March/April 2008
Tomato, Basil and Cheese Omelette
Serves 4
4 large eggs
4 egg whites
3/4 tsp salt
1/4 tsp black pepper
1 onion, chopped
2 garlic cloves, minced
1 plum tomato, chopped
1/4 cup fat-free cottage cheese
1/4 cup shredded reduced-fat Italian cheese blend
2 tbsp chopped fresh basil
2 tsp extra-virgin olive oil
Combine the eggs, egg whites, 1/2 tsp. of the salt, and 1/8 tsp. of the
pepper in a medium bowl, beating with a whisk until blended. Set aside.
Spray a large nonstick skillet with nonstick spray and set over medium* high
heat. Add the onion, garlic, and the remaining 1/4 tsp. of salt and
1/8 tsp. of pepper; cook, stirring occasionally, until the onion is
softened, about 2 minutes. Add the tomato and cook until softened, about 2
minutes. Transfer to a bowl and stir in the cheeses and basil.
Wipe out the skillet with a paper towel. Heat the oil over medium* high
heat. Pour in the egg mixture and cook just until the eggs are set, about 3
minutes, lifting the edges frequently with a heat-proof spatula to allow the
uncooked egg to flow underneath. Spoon the cheese mixture over half the
eggs, folding the eggs over with the spatula to enclose the filling. Cook,
turning once, until the filling is heated through, about 2 minutes longer.
Cut the omelette into 4 equal pieces.
Calories 158 Fat 9g Chol 216mg Sodium 667mh Carb 5g Fiber 1g Protein 13g
Weight Watchers Magazine March/April 2008