Tomato-Basil Omelet by Nancy T. Maar

This is tastier than a commercial egg-and-cheese sandwich, and it's much better for you! The creative use of cheese gives extra flavor and richness.

Yields 2 servings; serving size ½ omelet

Calories: 272.3 grams

Protein: 20.4 grams

Carbohydrates: 7.1 grams

Sugar: 5.26 grams

Fat: 17.76 grams

1 medium tomato, cored and thinly sliced

8 fresh basil leaves, shredded, or 1 teaspoon dried basil

2 teaspoons olive oil

4 eggs, beaten

¼ cup low-fat milk

¼ cup Parmesan cheese, grated

Salt and pepper to taste

2 slices white American cheese

Set the tomato slices and basil leaves next to the stove. Heat the olive oil in a nonstick pan over medium heat.
Mix the egg, milk, and Parmesan cheese. Pour into the pan. Arrange the tomatoes and basil down the center. Sprinkle with salt and pepper.
Fold over the sides of the omelet. Place the cheese on top and run the omelet under the broiler until the cheese melts. Cut in half and serve.