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

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"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 recipe yields 1 serving


  • 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 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 & Variations

No special items needed.