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Tomato, Garlic, and Pesto Omelet 

Try this veggie filled omelet for breakfast or for a change of pace at dinner!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color: Red

Preparation time:


Cups of Fruits and Vegetables per Serving:


½ slice whole-wheat bread
½ tsp. olive oil
1 clove garlic, minced
3 large egg whites
1 tsp. water
optional salt
1 tsp. margarine or butter
2 Tbs. mozzarella cheese, coarsely grated part-skim
1 tsp. pesto, prepared
1 large tomato, coarsely chopped   

1. Preheat oven to 300 degrees. Cut the bread into cubes; toss with the oil and garlic in a small bowl. Spread the cubes in a single layer on a baking sheet and toast in the oven for 15 to 25 minutes, or until golden brown, tossing once or twice. Transfer to a plate to cool.

2. In a small bowl, lightly beat together the egg whites, water, and salt, if desired. In a medium nonstick omelet pan or skillet, melt the margarine over medium-high heat. When it starts to sizzle, pour in the egg whites. Begin stirring the eggs with a fork in a circular motion. When the eggs begin to set and form curds, spread them evenly across the bottom of the pan and reduce the heat to very low. When the top layer of egg is almost set, sprinkle the cheese on top then dot with the pesto. Scatter the tomatoes and croutons over half of the omelet; fold the unfilled omelet half over the filling. Slide the omelet onto a plate and serve.



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