Cheese and Tomato Omelet

Name: Cheese and Tomato Omelet
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 2
Cuisine: Global
Ingredients: 2 larges egg whites; 2 larges eggs; 1 Tbsp finely chopped fresh cilantro; 2 servings Fresh chopped cilantro; 0 teaspoons coarsely ground black pepper; 28 grams 1/4 cup reduced-fat shredded cheddar cheese; 0 teaspoons salt; 118 milliliters diced seeded tomato (1 small); 2 Tbsps water

Cheese and Tomato Omelet might be just the main course you are searching for. This recipe makes 2 servings with 114 calories, 13g of protein, and 5g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of tomato, cheddar cheese, cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet.

Instructions

Combine first 6 ingredients in a medium bowl, stirring with a whisk.

Equipment you will use

Whisk

Bowl

Heat an 8-inch nonstick skillet over medium-high heat; coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add egg mixture, and cook until edges begin to set. Gently lift edges of egg mixture with a wide spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set; sprinkle with cheese. Spoon tomato over half of omelet; fold in half.

Ingredients you will need

Cheese