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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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