Serves 1
322 cal · 40 min
Tomato and Garlic Omelet
Recipe GLPR15c902ba6c0025
A light and flavorful breakfast omelet filled with roasted garlic bread croutons, fresh plum tomatoes, and melted mozzarella cheese. This single-serving dish features fluffy egg substitute cooked to perfection with aromatic basil and is ready in under 40 minutes.
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Ingredients
1/2 slice whole wheat bread
1/2 teaspoon olive oil
1 garlic clove, finely chopped
non-stick cooking spray, as needed
3/4 cup egg substitute
2 tablespoons grated part-skim mozzarella cheese
10 plum tomatoes, halved
1 teaspoon fresh or dried basil
Directions
Preheat your oven to 300°F.
Cut the bread into small cubes. In a small bowl, toss the bread cubes with olive oil and chopped garlic until well coated.
Spread the coated bread cubes in a single layer on a baking sheet. Toast in the preheated oven for 15 to 25 minutes, stirring once or twice halfway through, until golden brown and crispy.
Remove the croutons from the oven and transfer to a plate to cool.
Lightly coat a medium non-stick skillet with cooking spray and heat over medium-high heat for about 1 minute.
Pour the egg substitute into the hot skillet, tilting the pan gently to distribute evenly.
As the egg begins to set around the edges, use a spatula to push the cooked portions toward the center, tilting the pan to allow uncooked egg to flow to the edges. Once the bottom is set and the top is still slightly moist, reduce the heat to low.
When the top layer of egg is nearly cooked but still slightly creamy, sprinkle the grated mozzarella and basil over the entire surface. Arrange the halved tomatoes and cooled croutons over one half of the omelet.
Fold the unfilled half of the omelet over the filled half, creating a half-moon shape. Slide onto a serving plate and serve immediately.
