Dinner Tonight: Tomato and Goat Cheese Omelette


A very simple and easy dish with a PointsPlus value of 2 per serving.


Tomato and Goat Cheese Omelette

From Weight Watchers' New Complete Cookbook: Over 500 Delicious Recipes for the Healthy Cook's Kitchen, published by Wiley Publishing, Inc.


Tomato and Goat Cheese Omelette

2 cups fat-free egg substitute

1/2 cup water

1/4 teaspoon salt

pinch black pepper

2 tomatoes, seeded, chopped

2 teaspoons chopped fresh parsley

1/2 cup crumbled soft goat cheese

Whisk together egg substitute, water, salt, and pepper in a medium bowl until frothy.  Generously spray heavy non-stick 10" skillet with non-stick spray and set over medium heat.  When drop of water sizzles in pan, pour in generous 1/2 cup of egg mixture, tilting pan to coat bottom completely.  Cook until eggs are almost set, about 3 minutes, gently lifting edge of eggs with spatula to allow uncooked portion of egg to run underneath.  Combine tomatoes with parsley.

After egg mixture is set, sprinkle 1/4 of tomato mixture and generous 2 tablespoons goat cheese over half of omelette and fold over.  Slide onto plate.  Repeat with remaining egg mixture and filling ingredients, lightly spraying skillet before cooking each omelette.

Serves 4.