Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. In a small bowl, beat together eggs, salt, and pepper. Coat an unheated 8-inch nonstick skillet with cooking spray. Heat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.

  • Using a large spoon or spatula, immediately begin stirring gently but continuously until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but still glossy.

  • Sprinkle 1/8 teaspoon of the dried oregano onto omelet. Place 4 slices of tomato on top of half of the omelet.

  • With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a baking sheet; keep warm in oven. Sprinkle with 1/4 cup cheese. Repeat with remaining egg mixture, oregano, tomato, and cheese to make three more omelets.

Nutrition Facts

235 calories; fat 16g; cholesterol 438mg; saturated fat 7g; carbohydrates 4g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 20g; vitamin a 1263.3IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 0.4mg; vitamin b6 0.2mg; folate 56.4mcg; vitamin b12 1.3mcg; sodium 479mg; potassium 285mg; calcium 262.5mg; iron 2.2mg.