Tomato and Garlic Omelet
1⁄2 slice bread (whole wheat) 1⁄2 teaspoon olive oil 1 garlic clove (finely chopped) 1 cooking spray (as needed, nonstick) 3⁄4 cups egg substitute 2 tablespoons mozzarella cheese (part skim, grated) 1 tomato (large, chopped) 1 teaspoon basil (dried)
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.
Per recipe: $2.15
Per serving: $2.15
California Champions for Change, Breakfast Recipes
California Department of Public Health, Network for a Healthy California