Provençal Omelette

Total Time
10 min
5 min
5 min
Serve with a side dish of 1⁄2 cup fresh raspberries or strawberries tossed with a little grated orange zest.



2 large

egg white(s)

2 large

fat-free half-and-half

1 Tbsp

table salt

½ tsp

herbes de Provence

½ tsp

olive oil

1 tsp

grape tomatoes

½ cup(s), halved

Weight Watchers Reduced Fat Mexican style blend shredded cheese

¼ cup(s)

high-fibre bread

2 slice(s), toasted

fresh parsley

tsp, fresh, chopped


  1. Beat the eggs, egg whites, half-and-half, salt, and herbes de Provence in a medium bowl until frothy.
  2. 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.
  3. 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.
  4. 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.

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