Italian Omelette

Italian Omelette
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 458.4
  • Total Fat: 21.0 g
  • Cholesterol: 31.0 mg
  • Sodium: 1,374.1 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 39.4 g

View full nutritional breakdown of Italian Omelette calories by ingredient


Introduction

Italian egg white omelette! Cooked in are onions sauteed with minced garlic and oregano... folded inside is pesto and mozzarella, and on top is pasta sauce and parmesan. This is how you do breakfast for dinner. Italian egg white omelette! Cooked in are onions sauteed with minced garlic and oregano... folded inside is pesto and mozzarella, and on top is pasta sauce and parmesan. This is how you do breakfast for dinner.
Number of Servings: 2

Ingredients

    2 cups of Egg substitute
    3/4 cup shredded Mozzarella (to taste)
    1 cup of chopped onions
    2 tbsp pesto (to taste)
    2 tbsp ground oregano (to taste)
    1 Tbsp butter substitute
    5 tsp minced garlic (to taste)
    .5 cup pasta sauce (approx.)

Tips

If you have a broiler, you can significantly reduce cook time by finishing the top half of the omelette in the oven. This saves you from needing to flip it.

I tend to cook with what's available and season to taste. I don't cook in a formulaic manner. Consider most items in this recipe to be approximate.


Directions

Sautee the onions and garlic with the butter substitute and add a tbsp of oregano to it as you do this. Pour the egg substitute over it once the onions look as cooked as you want them to be. Cook it slowly... no more than medium heat. You don't want the bottom to scorch before it's cooked through. Either flip the omelette or put it under a broiler for a short while to ensure both sides are cooked. Spread pesto on one half of the omlette. Sprinkle cheese inside omelette. Fold in half. Pour pasta sauce over top.

Serving Size: I cut it into two servings, but divvy it up as you like.

Number of Servings: 2

Recipe submitted by SparkPeople user GALTSHRUGGED.