1 Ratings 0 Comments
Yield: 2 servings
Preparation Time: 10 min; Cook Time: 6 min
In a medium bowl, combine cheese, tomato, pepperoni and basil, mixing well.
Melt butter in a 10-inch nonstick skillet with sloped sides over medium-high heat until sizzling.
In a small bowl, beat together eggs; 1 tablespoon water, salt and pepper, pour into hot skillet. Cook 1 minute. Gently left edges of omelet to allow uncooked eggs to run to bottom. Cook until bottom of omelet is golden brown and eggs are set but not dry, about 3 minutes. Set aside 1/2 cup cheese mixture.
Spoon remaining cheese mixture over one side of omelet. With a large spatula, gently fold other side of omelet over filling; reduce heat to low and continue to cook 1 minute or until cheese is melted. Cut omelet in half; transfer to two serving plates. Spoon remaining cheese mixture over omelets.
Serve with toasted sourdough bread or an English muffin.
Use 3/4 cup fat free egg substitute in place of the eggs.
Reduce the amount of pepperoni to 2 tablespoons.
Use Light shredded mozzarella cheese.
Please note that some ingredients and brands may not be available in every store.