Tomato Mozzarella Egg White Omelet Recipes

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TOMATO MOZZARELLA EGG WHITE OMELET



Tomato Mozzarella Egg White Omelet image

A quick and easy breakfast made with tomatoes, egg whites, mozzarella, and parmesan cheese. Lots of flavor, low in carbs and takes just minutes to make.

Provided by Gina

Categories     Breakfast     Brunch

Time 10m

Number Of Ingredients 7

1/2 tsp olive oil
1/4 cup sliced grape tomatoes
salt and pepper (to taste)
1/3 cup egg whites
1/4 cup shredded part skim mozzarella
1 tsp grated Parmesan cheese
fresh chopped herbs for garnish (basil, chives or parsley)

Steps:

  • Heat a small non-stick skillet over medium heat.
  • When hot, add the oil and tomatoes, season with salt and pepper.
  • Cook about 1 minute, then add egg whites.
  • Top with shredded mozzarella and parmesan.
  • Cover and reduce heat to low.
  • Cook until the eggs are completely set.
  • Top with fresh herbs if desired.

Nutrition Facts : ServingSize 1 omelet, Calories 157 kcal, Carbohydrate 3.5 g, Protein 16 g, Fat 8 g, SaturatedFat 3.5 g, Cholesterol 16 mg, Sodium 359 mg, Fiber 0.5 g

MOZZARELLA AND TOMATO SAUCE OMELETS



Mozzarella and Tomato Sauce Omelets image

Provided by Anastasia St. Amand

Categories     Cheese     Egg     Tomato     Breakfast     Brunch     Mozzarella     Summer     Bon Appétit     California     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 13

1 small onion, quartered
2 carrots, peeled, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
2 tablespoons olive oil
1 28-ounce can Italian plum tomatoes, drained, juices reserved, chopped
1 teaspoon dried marjoram, crumbled
1 teaspoon dried basil, crumbled
1/4 teaspoon sugar
Salt and pepper
12 eggs
6 teaspoons water
6 tablespoons butter
8 ounces mozzarella, grated

Steps:

  • Place first 3 ingredients in processor. Chop finely using on/off turns. Heat oil in heavy large saucepan over medium heat. Add chopped vegetables and sauté until tender and beginning to brown, about 15 minutes. Add tomatoes, reserved juices, herbs and sugar. Season with salt and pepper. Cover partially and simmer until tomato sauce thickens, stirring occasionally, about 35 minutes.( Can be prepared up to 1 month ahead. Freeze.)
  • Whisk 2 eggs with 1 teaspoon water until well blended. Melt 1 tablespoon butter in nonstick skillet over medium heat. Pour egg mixture into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is cooked but still creamy. Spoon 2 tablespoons tomato sauce over half of omelet. Sprinkle with 2 tablespoons mozzarella. Slide out onto plate, folding omelet over filling. Keep warm. Repeat process with remaining eggs, water, butter, sauce and cheese. Spoon any remaining tomato sauce over omelets.

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