Provençal omelette
3
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
This omelette recipe allows you to get a hearty breakfast on the table in just 10 minutes. It's got the perfect healthy kick you need to start your morning off right, as it features both eggs and egg whites, fat-free half-and-half, reduced-fat shredded cheese, and high-fiber toast alongside. It's got all the taste you want without unnecessary added calories. You'll also love the addition of grape tomatoes, herbes de Provence, and a touch of fresh parsley to bring it all together. You can serve the omelette with a side dish of 1⁄2 cup fresh raspberries or strawberries tossed with a little grated orange zest if you so desire.
Ingredients
Egg
2 large egg(s)
Egg whites
2 large
Fat free half and half creamer
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 shredded cheese
¼ cup(s)
High-fiber bread
2 slice(s), toasted
Fresh parsley
⅛ tsp, fresh, chopped
Instructions
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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