Breakfast Omelette Ww Food

BREAKFAST OMELETTE (WW)

Breakfast Omelette (Ww) image

If following the WW flex plan this is 4 points/serving -- which is very do-able as a breakfast dish,even if adding fruit to make it a complete breakfast.Recipe source: WW Magazine (March 2008)

Provided by ellie_

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 eggs
4 egg whites
3/4 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
2 garlic cloves, minced
1 tomatoes, chopped
1 cup fat-free cottage cheese (or 1 cup fat-free ricotta cheese)
1/4 cup reduced-fat Italian cheese blend, shredded (or your favorite reduced-fat cheese, shredded)
2 tablespoons basil, chopped
2 teaspoons olive oil

Steps:

In a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
Spray a non-stick skillet with Pam and set over medium-high heat.
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.
Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.
Wipe out skillet with a paper towel.
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.
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.
Cut into 4 serving pieces and serve.

Nutrition Facts : Calories 161.4, Fat 7.5, SaturatedFat 2, Cholesterol 214, Sodium 568.3, Carbohydrate 5.9, Fiber 0.9, Sugar 3.3, Protein 16.8

BREAKFAST OMELETTE

Breakfast Omelette image

"My teenage stepsons are hearty eaters, so I like to make them a big breakfast when they visit," relates LuAnn Edele of Brewster, New York. "With its zesty filling, this Southwestern-style omelet is one of their favorites. I serve it with fresh-baked corn muffins."

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 1 serving.

Number Of Ingredients 11

Ingredients

2 eggs
3 tablespoons water
1/2 teaspoon minced chives
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dill weed
1 tablespoon butter
1/4 cup shredded cheddar cheese
1/4 cup salsa
Sour cream and additional salsa, optional

Steps:

In a bowl, beat the eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In an 8-in. skillet, melt butter over medium-low heat; add the egg mixture., As eggs set, lift the edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Serve with sour cream and additional salsa if desired.

Nutrition Facts : Calories 371 calories, Fat 29g fat (16g saturated fat), Cholesterol 486mg cholesterol, Sodium 994mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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