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