Tomato and Garlic Omelet

Assistant Chef and Senior Policy Advisor for Healthy Food Initiatives, iVillage Health with Sam Kass, The White House

Tomato and Garlic Omelet

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    1/2 slice whole wheat bread 2 tablespoons part skim mozzarella cheese, grated
    1/2 teaspoon olive oil 1 large tomato chopped
    1 garlic clove, finely chopped 1 teaspoon dried basil
    3/4 cup egg substitute


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    • 1

      Preheat oven to 300°F.

    • 2

      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.

    • 3

      Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in egg substitute.

    • 4

      When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low.

    • 5

      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.

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