Breakfast Omelette (Ww)

Total Time
Prep 5 mins
Cook 10 mins

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)

Ingredients Nutrition


  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. Spray a non-stick skillet with Pam and set over medium-high heat.
  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. Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.
  5. Wipe out skillet with a paper towel.
  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. 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. Cut into 4 serving pieces and serve.


Most Helpful

By far the best omelet I think I have ever made! Used low fat cottage cheese- you can't even tell it's there. Halved the recipe for a brunch meal, wow.. would make this again in a heartbeat!

Carol F. April 14, 2015

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.

morgainegeiser August 09, 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.

Dreamer in Ontario April 25, 2008

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