Breakfast Omelette Ww

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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)

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Steps

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In a bowl whisk together eggs , egg whites , 1 / 2 teaspoon of the salt and 1 / 8 teaspoon of the pepper.

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Set aside.

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Spray a non-stick skillet with pam and set over medium-high heat.

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Add onion , garlic and remaining salt and 1 / 8 teaspoon pepper.

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Cook , stirring occasionally for 2-5 minutes or until onion is softened.

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Add tomato and cook an additional 2 minutes.

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Transfer mixture to a bowl and stir in cheese and basil.

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Set aside.

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Wipe out skillet with a paper towel.

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Add oil to skillet and heat over medium-high heat.

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Pour in egg mixture and cook until eggs are set , lifting edges to allow uncooked eggs to flow under.

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Spoon cheese mixture over half of the eggs , folding the other half of the eggs over the cheese mixture to enclose the filling.

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Cook turning once for about 2 more minutes or until filling is heated through.

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Cut into 4 serving pieces and serve.

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Ingredients

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eggs, egg whites, salt, pepper, onion, garlic cloves, tomatoes, fat-free cottage cheese, reduced-fat italian cheese blend, basil, olive oil