Goat Cheese & Tomato Omelet
3 egg whites
1 Tbs water
1/8 tsp salt
1/8 tsp black pepper
Nonstick Cooking Spray
1/3 cup crumbled goat cheese
1 plum tomato, diced (1/3 cup)
2 Tbs chopped fresh basil or parsley
1. Whisk together egg whites, eggs, water, salt and pepper in medium bowl.
2. Spray medium non-stick skillet with cooking spray, place over medium heat. Add egg mixture; cook 2 minutes or until eggs begin to set on bottom. Gently lift edge of omelet to allow uncooked portion of eggs to flow to underneath. Cook 3 minutes or until center is almost set.
Fold omelet over filling. Continue cooking 1 to 2 minutes or until cheese begins to melt and center is set. Cut omelet in half; transfer to serving plates.
Makes 2 servings
Nutrients per Serving: Calories: 80, Carbohydrate: 2g, Total Fat: 5g. Sat Fat: 3g; Fiber: 0g
Changes I made:
I ran into a grocery store late in the afternoon to get some goat's cheese. It wasn't in the best neighborhood around here, so the only choice on offer was feta. I love feta, so that's what I used. Also, in the choice of basil or parsley, they only had fresh parsley, so I grabbed that.
Well...I would use a lot less parsley than 2 Tbs next time. And I guess I'd try the goat cheese because although I love feta, it didn't melt well enough to really blend in.
I will say that it really DOES serve 2 people. I split it with my son and it was more than enough. I had grapes with mine.
So on a scale of 5 stars, I'd give this a 3 the way I made it.
Next Up: Sweet Potato Pancakes with Apple-Cherry Chutney