By Brittanie Peterson
Crack the eggs into a bowl, and beat them with a fork or whisk until yolks and whites are blended. Season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced tomatoes and cook for 1-2 minutes until they are softened.
Pour the beaten eggs over the tomatoes in the skillet. Allow the eggs to cook gently, lifting the edges as they set to let uncooked egg run underneath.
Sprinkle the chopped basil and grated Parmesan cheese evenly over the omelette. Allow it to cook until the cheese begins to melt, and the eggs are fully set, about 2-3 more minutes.
Fold the omelette in half, and slide it onto a plate.
Toast the whole-grain bread until golden brown and serve with the omelette.
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This Breakfast Omelette Quick Recipe recipe is ready in 15 minutes and features eggs, diced tomato, chopped basil and other delicious ingredients. Contains 390 calories total.
Crack the eggs into a bowl, and beat them with a fork or whisk until yolks and whites are blended. Season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced tomatoes and cook for 1-2 minutes until they are softened.
Pour the beaten eggs over the tomatoes in the skillet. Allow the eggs to cook gently, lifting the edges as they set to let uncooked egg run underneath.
Sprinkle the chopped basil and grated Parmesan cheese evenly over the omelette. Allow it to cook until the cheese begins to melt, and the eggs are fully set, about 2-3 more minutes.
Fold the omelette in half, and slide it onto a plate.
Toast the whole-grain bread until golden brown and serve with the omelette.
Calories per Serving: 390
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