Egg White Open Face Omelette with Basil, Tomatoes, & Goat Cheese
Recipe: #6229
August 16, 2012
Categories: Breakfast, Eggs, Tomato Low Carbohydrate, Fresh Tomatoes, more
"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."
Original is 1 serving
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.
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