Mozzarella Filled Omelet With Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 1 |
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I make this often and love every mouthful. Ingredients:
6 ounces tomato juice (3/4 cup) |
1 pinch oregano or 1 pinch mixed italian herbs |
1 tablespoon minced fresh onions or 1 teaspoon dried onion |
1 dash garlic juice or 1 dash dried garlic (optional) |
2 eggs |
2 tablespoons skim milk |
1/4 cup shredded light mozzarella cheese |
Directions:
1. Stir tomato juice with oregano, onion and garlic, if desired.
2. Set aside.
3. Fork blend eggs with milk until thoroughly blended.
4. Spray non-stick omelet pan or small non-stick skillet with cooking spray.
5. Heat over moderate flame.
6. Add egg mixture.
7. Cook undisturbed until underside is set.
8. Gently lift egg mixture with plastic spatula and tip pan to allow uncooked portion to run underneath.
9. When top is set, sprinkle with cheese, fold omelet over and transfer to warm plate.
10. In same skillet, heat tomato juice mixture over high flame for one minute, until thick and bubbly.
11. Pour over omelet.
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