Source: dLife

Tomatoes, olives, basil, and parmesan cheese add an Aegean accent to this omelet.

Servings

0.5 cup chopped tomato
2 tbsp fresh chopped onion
3 Olives, green, manzanilla, stuffed , pitted and chopped
2 tbsp fresh basil , chopped
1 tsp balsamic vinegar
0.25 tsp salt
0.12 tsp black pepper , coarsely ground
1 Egg Substitute, low fat & cholesterol, frozen, serving, SD
1 tbsp grated Parmesan cheese

1 Mix tomatoes, onion, olives, basil, vinegar, salt, and pepper in a bowl.
2 Heat a cooking spray coated frying pan over medium heat. Pour the egg substitute into the pan and cook 3 minutes or until the bottom sets.
3 Scatter cheese on egg and cook 1 more minute. Spoon tomato mixture onto half the egg and fold the other half over. Cook 1 more minute.

Serve this with whole-wheat bread and turkey bacon for a delicious low-fat breakfast.