Ingredients for Sun Dried Tomato Omelet Ww
- 2 large egg whites
- 3 large eggs
- Cooking Spray
- Sun Dried Tomato
- Dried Chives
- Fresh Basil
- Part Skim Mozzarella Cheese
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How to Make Sun Dried Tomato Omelet Ww
- Heat a medium nonstick skillet over medium heat. Lightly coat with cooking spray.
- In a bowl, whisk together 3 large eggs and 2 large egg whites until light and frothy.
- Pour the egg mixture into the prepared skillet.
- Cook for 2 minutes, or until the edges begin to set.
- Using a spatula, gently lift the edges of the omelet, tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking for another 3-4 minutes, or until the omelet is almost set in the center.
- Sprinkle evenly with 1/4 cup sun-dried tomatoes (oil-packed, drained), 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh chives, and 1/4 cup shredded reduced-fat cheddar cheese.
- Using a spatula, carefully loosen the omelet from the sides of the pan.
- Fold the omelet in half.
- Reduce heat to low, cover, and cook for 1 minute, or until the cheese is melted and the omelet is heated through.
- Carefully slide the omelet onto a serving plate.
- Cut in half and serve immediately. Enjoy!
- Serving size: 1/2 omelet
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
20g
Fat
36g
Carbs
2g
