Breakfast Omelette (ww)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 eggs
• 4 egg whites
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tomato, chopped
• 1 cup fat-free cottage cheese (or 1 cup fat-free ricotta cheese)
• 1/4 cup reduced-fat italian cheese blend, shredded (or your favorite reduced-fat cheese, shredded)
• 2 tablespoons basil, chopped
• 2 teaspoons olive oil

Recipe

• 1 in a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. set aside.
• 2 spray a non-stick skillet with pam and set over medium-high heat.
• 3 add onion, garlic and remaining salt (1/4 teaspoon) and 1/8 teaspoon pepper; cook, stirring occasionally for 2-5 minutes or until onion is softened.
• 4 add tomato and cook an additional 2 minutes. transfer mixture to a bowl and stir in cheese and basil. set aside.
• 5 wipe out skillet with a paper towel.
• 6 add oil to skillet and heat over medium-high heat. pour in egg mixture and cook until eggs are set (3-5 minutes), lifting edges to allow uncooked eggs to flow under.
• 7 spoon cheese mixture over half of the eggs, folding the other half of the eggs over the cheese mixture to enclose the filling. cook turning once for about 2 more minutes or until filling is heated through.
• 8 cut into 4 serving pieces and serve.