Caprese egg white omelette

While checked in on my garden this morning, I noticed that my basil crop had exploded. (See right of photo.)

Fortunately, over the weekend, I had picked up some mozzarella and ripe tomatoes. So I decided to whip up a caprese styled omelette and not only was it delicious but it was less than 200 calories and had over 20 grams of protein.


1 thick slice of tomato chopped

3 basil leaves roughly chopped

1 slice mozzarella

Garlic powder cubed


Olive oil

1 egg

1 serving of egg white liquid


Heat pan to medium low and soray with nonstick spray.

Wisk egg white liquid and while egg. Pour egg liquid into pan and let cook until nearly cooked. Push outside edges of omelette in to and rock pan to get remaining liquid to cook.

Sprinkle with garlic powder and disburse cheese, tomato and basil.


Cook until desired firmness and fully cooked. Serve with pinch of salt and drizzle of olive oil.


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