How To Make Tomato Mozzarella Egg White Omelet
This 10-minute egg white omelet is great when you want something filling but still light. The tomato & mozzarella really enrich the flavors of this dish.
- ½tspolive oil
- ¼cupgrape tomatoes,sliced
- salt and pepper,to taste
- ⅓cupegg whites
- ¼cuppart skim mozzarella,shredded
- 1tspparmesan cheese,grated
- basil,chives or parsley, chopped, for garnish
Heat a small non-stick skillet over medium heat.
When hot, add the oil and tomatoes, season with salt and pepper.
Cook about 1 minute, then add egg whites.
Top with shredded mozzarella and parmesan.
Cover and reduce heat to low.
Cook until the eggs are completely set.
Top with fresh herbs if desired.
- Calories: 167.22kcal
- Fat: 9.55g
- Saturated Fat: 4.52g
- Monounsaturated Fat: 3.73g
- Polyunsaturated Fat: 0.51g
- Carbohydrates: 3.31g
- Fiber: 0.64g
- Sugar: 2.04g
- Protein: 16.58g
- Cholesterol: 24.23mg
- Sodium: 368.76mg
- Calcium: 190.26mg
- Potassium: 266.18mg
- Iron: 0.39mg
- Vitamin A: 75.04µg
- Vitamin C: 5.99mg
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