Egg White Open Face Omelette with Basil, Tomatoes, & Goat Cheese
Recipe: #6229
August 16, 2012
Categories: Fresh Tomatoes, Breakfast, Dairy, Eggs, Fruit, Tomato, Small Batch Cooking, Skillet, Stove Top, Low Carbohydrate 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 recipe yields 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 & Variations
No special items needed.
Tags :
Breakfast
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