Souffléed Omelet with Fresh Tomatoes and Basil from Lighter, Quicker, Better: Cooking for the Way We
By using four eggs, but only two of their yolks, we’ve cut back considerably on fat and cholesterol, without sacrificing flavor or texture. If you’d like to make this a plain omelet instead of a...
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Cooking tools:
- Whisk
- Mixing bowl
- Skillet
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 cup cubed (½ inch) ripe tomatoes
- ½ cup chopped sweet onion
- 2 tablespoons torn basil leaves
- ½ garlic clove, minced
- 2 large egg whites
- Salt
- Freshly ground black pepper
- 2 large eggs
- 1 tablespoon grated parmesan cheese
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