Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Breakfast Omelette (Ww) Recipe
    Lost? Site Map

    Breakfast Omelette (Ww)

    1/1 Photo of Breakfast Omelette (Ww)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    ellie_'s Note:

    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)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
    2. 2
      Spray a non-stick skillet with Pam and set over medium-high heat.
    3. 3
      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.
    4. 4
      Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.
    5. 5
      Wipe out skillet with a paper towel.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Cut into 4 serving pieces and serve.

    Ratings & Reviews:

    • on August 09, 2008


      This was a very good omelette. It was nice that it is low fat. The one thing I didn't really like was the cottage cheese, otherwise the veggies and cheese made a nice omelette.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2008


      This doesn't taste like diet food. It delicious and quite filling. I substituted red peppers for the tomatoes because I don't care for the tasteless little red rocks they call tomatoes at this time of year. Thanks for posting. Made for Newest Zaar Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Breakfast Omelette (Ww)

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 161.3
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 1.9 g
    Cholesterol 214.0 mg
    Sodium 568.2 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.8 g
    Sugars 3.3 g
    Protein 16.8 g

    The following items or measurements are not included:

    reduced-fat Italian cheese blend

    Ideas from


    Over 475,000 Recipes Network of Sites