Sun-Dried Tomato Omelet

eggs

1 tbs

water

1/4 tsp

dried basil, unless you have fresh

1/2 cup

shredded mozzarella cheese

sun-dried tomatoes in oil, chopped

2 tsp butter
Melt butter in non-stick skillet.
If your sun dried tomatoes are cold, warm them in the microwave.
Whisk eggs water and basil; season to taste with salt and pepper.
Pour eggs into skillet and cook; lift the edges of the egg to let the uncooked part get to the bottom.
Sprinkle cheese on one half of the omelet and top with tomatoes and cook 2 minutes.
Flip the plain side over the filling and serve.

Nutrition

Prep Time: 0:10 Cook Time: 0:06 Skill Level: Average Cuisine: American Serves: 2 Calories: 212.3 Fat: 13.9g Unsaturated Fat: 6.79g Protein: 17g Carb.: 4.7g Sugar: 0.9g Sodium: 317.3mg Calcium: 271.4mg Potassium: 271.4mg Fiber: 0.9g GL: 2

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