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Tomato and Garlic Omelet

Tomato and Garlic Omelet

Tomato and Garlic Omelet

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Prep Time 10 mins
Cook Time 30 mins
Servings 1 persons
Calories 320.27 kcal


  • 1 ⁄2 slice whole wheat bread
  • 1 ⁄2 teaspoon olive oil
  • 1 clove garlic finely chopped
  • 2 eggs
  • 2 tablespoons grated part-skim Mozzarella cheese
  • 1 large tomato chopped
  • 1 teaspoon dried basil


  • Preheat oven to 300°F or 150°C.
  • Cut the bread into cubes; toss with oil and garlic in a small bowl. Spread the cubes in a single layer on a baking sheet and toast in the oven for 15 to 25 minutes, or until golden brown, tossing once or twice. Transfer to a plate to cool.
  • Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in egg substitute.
  • When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low.
  • Once the top layer of egg is almost cooked, sprinkle the cheese and basil on top and scatter the tomatoes and bread over half of the omelet; fold the unfilled omelet half over the filling.
  • Slide the omelet on a plate and serve.


This unique omelet includes vegetables and whole wheat bread for a balanced breakfast.


Calories: 320.27kcalCarbohydrates: 15.56gProtein: 21.51gFat: 19.34gSaturated Fat: 8.23gSodium: 434.33mgFiber: 3.13gSugar: 5.43g
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