Tomato Omelet with Goat Cheese and Herbs

My husband was out of town this week and I was in the mood to have an omelet for dinner.  I added fresh basil and ground pepper to the egg mixture.  I enjoyed this omelet with fresh fruit and a slice of whole grain sourdough toast.  As prepared, this omelet has approximately 300 calories.

Tomato Omelet with Goat Cheese and Herbs

2 eggs
1 Tablespoon lowfat milk
6 grape tomatoes chopped into small pieces
4-5 fresh basil leaves
fresh ground pepper to taste
3 Tablespoons crumbled Goat Cheese

Finely chop the fresh basil using a spice grinder.

Cut about 6 grape tomatoes into small pieces.

Mix the eggs and lowfat milk until well blended.  Add fresh chopped basil and ground pepper to taste.

Lightly spread a light coating of olive oil in a nonstick skillet.  Heat to a low medium heat.  Add the blended egg mixture and tilt the pan to evenly distribute the eggs in the pan.

Flip omelet with nonstick cooking spatula.  Add fresh chopped tomatoes and goat cheese.

Fold omelet in half and cook until tomato and cheese mixture is just heated through.  Gently remove from pan.  Serve immediately.

I served the omelet with whole grain sourdough toast and fresh cut watermelon.  The omelet contains approximately 300 calories.  As pictured with 1 cup watermelon and 1 slice of whole grain toast  this meal has about 440 calories in total.  Enjoy!