Caprese Omelets
Toasted English Muffins
Ingredients
- 6 large eggs
- 4 large egg whites
- ¼ cup 1% low-fat milk
- ½ tsp pepper
- ¼ tsp salt
- 4 tsp olive oil, divided
- ¾ cup shredded part-skim mozzarella cheese
- 2 tomatoes, sliced
- ¼ cup fresh basil leaves
Instructions
- Whisk together eggs, egg whites, milk, pepper, and salt in a large bowl.
- Heat 1 tsp oil in a nonstick skillet over medium heat. Add one-fourth of egg mixture, tilting skillet to spread evenly; cook 1 minute or until edges begin to set.
- Lift edges of omelet with a rubber spatula, tilting pan to allow uncooked egg to flow underneath. Cook 1 minute or until center is just set.
- Layer one-fourth of cheese, tomato, and basil over omelet.
- Loosen omelet with spatula, and fold in half. Carefully slide omelet onto a plate.
- Repeat procedure with remaining oil, egg mixture, cheese, tomato, and basil.
Side Dish Ingredients
- 2 whole wheat English muffins, split and toasted
- 4 tsp butter, softened
Side Dish Instructions
- Spread butter over muffins.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
246
|
94
|
340
|
| Fat (g) | 16 | 4 | 20 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 19 | 3 | 22 |
| Carb (g) | 5 | 12 | 17 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 458 | 125 | 583 |
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