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Egg White Open Face Omelette with Basil, Tomatoes, & Goat Cheese

"A simple but pretty egg white omelette with cherry tomato slices, fresh basil leaves, and a little goat cheese. Inspired by a popular versions using spinach; this is my own creation. The measurements are meant to be a guide - I just measured this by feel."

  US | Metric  Print Ingredients
  • 3 egg whites, beaten together well (I just used liquid plain Egg Beaters, the uncolored type)
  • Sea salt, to taste
  • Pepper, to taste, freshly ground
  • 5 basil leaves, approximately, left whole or chopped
  • 1/4 cup cherry tomatoes, sliced, approximately
  • 1/4 cup goat cheese, crumbled, approximately
  • 1 to 2 teaspoons salted butter or Smart Balance, as needed

What You Will Need

No special items needed.
  How to Make

Step 1

Heat butter over medium-low heat in a small nonstick skillet until bubbly.

Step 2

Pour eggs into the skillet, swirling the pan to make sure the entire surface is covered; season to taste, then cover with a glass lid and allow to cook just until the whites are almost set.

Step 3

Remove lid and scatter surface of the eggs with basil, tomatoes, and goat cheese, seasoning to taste with salt and pepper; allow to heat only a bit more - tomatoes and basil will only get slightly heated.

Step 4

Slide omelette onto your plate and serve immediately; you may also fold over the eggs before removing from the pan with a spatula if your pan isn't quite as nonstick as mine.

  Nutritional Facts
  • Serving Size: 1 (200.2 g)
  • Calories 528.4
  • Total Fat - 33.2 g
  • Saturated Fat - 13.5 g
  • Cholesterol - 78.4 mg
  • Sodium - 2499.4 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 1.8 g
  • Sugars - 11.7 g
  • Protein - 42.1 g
  • Calcium - 103.9 mg
  • Iron - 5.9 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg
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