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