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Ready In:
40 minutes
Serves: 1
This unique omelet includes vegetables and whole wheat bread for a balanced breakfast.
What you'll need
Cutting board
Sharp knife
Measuring spoons
Measuring cups
Small bowl
Spatula or spoon
Baking sheet
Medium pan
Large plate
Oven
Oven mitt
Stovetop
Ingredients
Serves 1
1/2 slice Bread Whole wheat
1/2 teaspoon Olive Oil
1 clove Garlic finely chopped
of Nonstick Cooking Spray
3/4 cup Egg Substitute or 3 Eggs
2 tablespoons Cheese Part-skim Mozzarella, grated
1 Tomato Large, chopped
1 teaspoon Basil Dried
Directions
1.Preheat oven to 300°F.
2.
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.
3.Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in egg substitute.
4.When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low.
5.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 Facts
Serving Size 1.00
Serving Per Container 1
| Amount Per Serving | ||
|---|---|---|
| Calories 235 | ||
| % Daily Value* | ||
| Total Fat 7 g | 9% | |
| Saturated Fat 2 g | 10% | |
| Sodium 506 mg | 22% | |
| Total Carbohydrate 18 g | 7% | |
| Dietary Fiber 5 g | 18% | |
| Protein 5 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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