Caprese Omelet

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Courtesy of MilkPEP

 

2 tablespoons olive oil

1 large egg

2 large egg whites

3 tablespoons fat free milk 

1/2 beefsteak tomato, sliced 

1/4 cup low fat shredded mozzarella 

1 tablespoon fresh basil, chopped

1 (8-ounce) glass of milk 

 

Heat olive oil in a large nonstick pan over medium heat. Beat eggs and 3 tablespoons milk together in a small bowl until well mixed.

 

Pour egg mixture into heated pan, swirling the pan until eggs cover the bottom. Allow the eggs to set and no visible liquid remains, about 2 -3 minutes.

 

After the eggs have set, arrange the tomatoes, cheese and basil on one side of the eggs. Using a spatula, carefully fold omelet in half, bringing the egg portion over the filling. Remove omelet from pan and serve with remaining 8-ounce glass of milk and enjoy.

 

Nutritional information per serving: 360 calories; 18 g fat; 5 g saturated fat; 210 mg cholesterol; 32 g protein; 19 g carbohydrates; 1 g fiber; 510 mg sodium; 800 mg calcium (80% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.