Tomato & Garlic Omelet
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.
1 servings
1
- Amount per serving
- Calories235
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 2g10%
- Sodium 506mg22%
- Total Carbohydrate 18g7%
- Dietary Fiber 5g18%
- Protein 5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
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.
