Total Time
Prep 10 mins
Cook 10 mins

A traditional French open-faced omelet but with less oil and and egg yolks than most would have.

Ingredients Nutrition


  1. In a 9-in skillet, heat 2 tsp of the oil over moderate heat.
  2. Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened.
  3. 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.
  4. In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper.
  5. In the same skillet, heat the remaining 2 tsp oil over moderate heat.
  6. Add the eggs, reduce heat, cook, covered, for a minute.
  7. Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.
  8. Serve immediately, sprinkled with the freshly minced basil.
Most Helpful

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

Sage June 30, 2007

This was an excellent breakfast dish. Nothing to say but excellent!!! Made for ZWT3.

Maryland Jim June 09, 2007