Makes 1 serving. 1 omelet per serving.
Prep time: 10 minutes Cook time: 30 minutes
Ingredients
½ slice whole wheat bread
½ teaspoon olive oil
1 clove garlic, finely
chopped
nonstick cooking spray
¾ cup egg substitute
2 tablespoons grated
part-skim Mozzarella
cheese
1 large tomato, chopped
1 teaspoon dried basil
Preparation
- 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 egg substitute. - 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.