This recipe comes from The Sugar Solution book. This recipe sounded so yummy, that I just had to share. I love sun dried tomatoes and having them in an omelette sounded great!
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Units: US | Metric
- 1Place the sun-dried tomatoes in a small dish. Add boiling water to voer and let stand for 15 minutes, or until softened. Drain the tomatoes and chop. In a small bowl, combine the sun-dried and plum tomatoes, bacon, and goat cheese. In a medium bowl, whisk together the egs, egg whites, water, scallions, salt, and pepper until slightly frothy.
- 2Heat 1/2 teaspoon oil in nonstick skillet over medium heat. Add half of the egg mixture and cook for 2 minutues, occasionally lift the edges of the egg mixture with a spatual and tilting the pan, allowing the uncooked mixture to flow underneath.
- 3When the eggs are almost set, spook half ot eh tomato mixture down the center of the egg. Loosen the edges of the omelette with a spatual and fold the two sides over the filling. Slide out onto a warm plate. Replate with remaining oil and egg and tomato mixture.
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Nutritional Facts for Double Tomato and Turkey Bacon Omelette
Serving Size: 1 (198 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 183.3
- Calories from Fat 94
- Total Fat 10.4 g
- Saturated Fat 2.6 g
- Cholesterol 224.1 mg
- Sodium 742.7 mg
- Total Carbohydrate 7.3 g
- Dietary Fiber 1.7 g
- Sugars 5.0 g
- Protein 15.3 g
The following items or measurements are not included: