Breakfast Omelette (Ww)

1. 1

   In a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.

2. 2

   Spray a non-stick skillet with Pam and set over medium-high heat.

3. 3

   Add onion, garlic and remaining salt (1/4 teaspoon) and 1/8 teaspoon pepper; cook, stirring occasionally for 2-5 minutes or until onion is softened.

4. 4

   Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.

5. 5

   Wipe out skillet with a paper towel.

6. 6

   Add oil to skillet and heat over medium-high heat. Pour in egg mixture and cook until eggs are set (3-5 minutes), lifting edges to allow uncooked eggs to flow under.

7. 7

   Spoon cheese mixture over half of the eggs, folding the other half of the eggs over the cheese mixture to enclose the filling. Cook turning once for about 2 more minutes or until filling is heated through.

8. 8

   Cut into 4 serving pieces and serve.

No additional tips available.