Fresh Tomato Omelets with Mozzarella Cheese

Fresh Tomato Omelets with Mozzarella Cheese

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From: Diabetic Living Magazine

This egg and cheese omelet recipe is low in fat, making it great for a heart-healthy diet.

Ingredients 1 serving

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  • 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, beaten
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Nonstick cooking spray
  • 1 teaspoon fresh oregano, snipped, or ¼ teaspoon dried oregano, crushed
  • 4 medium tomato slices
  • ¼ cup shredded mozzarella cheese (1 ounce)


  • Prep

  • Ready In

  1. In a small bowl, stir together eggs, salt and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour ½ cup of the egg mixture into the hot skillet.
  2. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
  3. Sprinkle half of the oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half of the shredded mozzarella.
  4. With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato and cheese to make another omelet.

Nutrition information

  • Serving size: 1 omelet
  • Per serving: 103 calories; 2 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 16 g protein; 7 mcg folate; 9 mg cholesterol; 2 g sugars; 1,911 IU vitamin A; 5 mg vitamin C; 155 mg calcium; 2 mg iron; 463 mg sodium; 281 mg potassium
  • Nutrition Bonus: Vitamin A (38% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 lean protein, ½ fat, ½ vegetable

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