Italian Style Omelet for Two

Yield: 2 servings

Preparation Time: 10 minutes; Cooking Time: 6 minutes

Ingredients

1 cup (4 oz.) shredded Mozzarella Cheese, divided
1/2 cup chopped tomato
1/4 cup diced pepperoni, salami or ham
1 tablespoon chopped fresh basil or 1/2 tsp. dried
1 tablespoon butter or margarine
3 large eggs, beaten
1 tablespoon water
1/4 teaspoon pepper
1/4 teaspoon salt

Directions:

In a medium bowl, combine cheese, tomato, pepperoni and basil, mixing well.

Melt butter in a 10-inch nonstick skillet with sloped sides over medium-high heat until sizzling.

In a small bowl, beat together eggs; 1 tablespoon water, salt and pepper, pour into hot skillet. Cook 1 minute. Gently left edges of omelet to allow uncooked eggs to run to bottom. Cook until bottom of omelet is golden brown and eggs are set but not dry, about 3 minutes. Set aside 1/2 cup cheese mixture.

Spoon remaining cheese mixture over one side of omelet. With a large spatula, gently fold other side of omelet over filling; reduce heat to low and continue to cook 1 minute or until cheese is melted. Cut omelet in half; transfer to two serving plates. Spoon remaining cheese mixture over omelets.

Serving Suggestion: Serve with toasted sourdough bread or an English muffin.

Lighter options: Use 3/4 cup fat free egg substitute in place of the eggs. Reduce the amount of pepperoni to 2 tablespoons. Use Light Shredded Mozzarella Cheese

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