Provençal Omelette
- Total Time
- 0:10
- Prep
- 0:05
- Cook
- 0:05
- Serves
- 2
- Difficulty
- Easy
Serve with a side dish of 1⁄2 cup fresh raspberries or strawberries tossed with a little grated orange zest.
-
egg(s)2 large
-
egg white(s)2 large
-
fat-free half-and-half1 Tbsp
-
table salt½ tsp
-
herbes de Provence½ tsp
-
olive oil1 tsp
-
grape tomatoes½ cup(s), halved
-
WeightWatchers Reduced Fat Mexican style blend shredded cheese¼ cup(s)
-
high-fibre bread2 slice(s), toasted
-
fresh parsley⅛ tsp, fresh, chopped
- Beat the eggs, egg whites, half-and-half, salt, and herbes de Provence in a medium bowl until frothy.
- Heat the oil in a medium nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a heatproof rubber spatula, until the underside is set, about 2 minutes.
- Sprinkle the tomatoes and cheddar evenly over half of the omelette. Fold the unfilled half of the omelette over the filling and continue to cook until the eggs are set, about 1 minute longer.
- Slide the omelette onto a plate and sprinkle with parsley; cut in half. Serve with the toast. Yields 1⁄2 omelette and 1 slice toast per serving.