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

Here's how you make Egg White Open Face Omelette with Basil, Tomatoes, & Goat Cheese
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  • Servings: 1
  • Prep: 10m
  • Cook: 5m
    • The following recipe serves 1 people.

Ingredients

The ingredients are:
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

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.

We hope you enjoy this recipe!

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