Prep 10 mins
Cook 10 mins
A traditional French open-faced omelet but with less oil and and egg yolks than most would have.
- 4 teaspoons olive oil
- 1⁄2 cup onion, thinly sliced
- 1⁄2 cup green pepper, thinly sliced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 (14 1/2 ounce) can plum tomatoes, drained and chopped
- 2 large eggs
- 2 large egg whites
- 2 teaspoons water
- 2 tablespoons minced fresh basil
- In a 9-in skillet, heat 2 tsp of the oil over moderate heat.
- Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened.
- Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
- In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper.
- In the same skillet, heat the remaining 2 tsp oil over moderate heat.
- Add the eggs, reduce heat, cook, covered, for a minute.
- Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.
- Serve immediately, sprinkled with the freshly minced basil.
Very good and different omelet.I wasn't sure about he tomato but it was a great combination.I msde this for WT3.Thanks for posting. Rita
This was an excellent breakfast dish. Nothing to say but excellent!!! Made for ZWT3.