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Omelet with sliced tomatoes and spinach on a black plate.
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Tomato and Garlic Omelet

This unique omelet includes vegetables and whole wheat bread for a balanced breakfast.
Course Breakfast
Keyword Basil, Cooking Spray, Eggs, Garlic, Mozzarella Cheese, Olive Oil, Tomato, Whole Wheat Bread
Cooking Method Oven, Stovetop
Cook Time 40 minutes
Total Time 40 minutes
Servings 1
Calories 235kcal
Author EatFresh

Equipment

  • Oven
  • Baking Sheet
  • Medium Skillet
  • Stovetop

Ingredients

  • 1/2 slice Whole Wheat Bread
  • 1/2 tsp Olive Oil
  • 1 clove Garlic Finely chopped
  • Cooking Spry
  • 3 Eggs
  • 2 Tbsp Mozzarella Cheese Low-fat
  • 1 Tomato Large, chopped
  • 1 tsp Basil Dried

Instructions

  • Preheat oven to 300°F.
  • Cut the bread into cubes; toss with oil and garlic in a small bowl. Spread the cubes in a single layer on a baking sheet and toast in the oven for 15 to 25 minutes, or until golden brown, tossing once or twice. Transfer to a plate to cool.
  • Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in eggs.
  • When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low.
  • Once the top layer of egg is almost cooked, sprinkle the cheese and basil on top and scatter the tomatoes and bread over half of the omelet; fold the unfilled omelet half over the filling. Slide the omelet on a plate and serve.

Nutrition

Serving: 1omelet | Calories: 235kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Cholesterol: 514mg | Sodium: 443mg | Potassium: 543mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1943IU | Vitamin C: 18mg | Calcium: 264mg | Iron: 3mg