Tomato and Basil Omelette
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Servings: 1
Ingredients
2 large eggs
1 medium ripe tomato, diced
1 tablespoon fresh basil, chopped
Salt and black pepper, to taste
1 teaspoon olive oil or cooking spray
1 tablespoon feta cheese (optional, for added flavor) 
Nutritional Information (per serving)
Calories: 210
Protein: 14g
Fat: 15g
Carbohydrates: 3g
Fiber: 1g
Net Carbs: 2g
Vitamin A: 12% DV
Vitamin C: 20% DV
Calcium: 8% DV
Iron: 6% DV
Instructions
1. In a bowl, whisk the eggs until well combined. Season with salt and black pepper to taste.
2. Gently fold the diced tomato and chopped basil into the egg mixture.
3. Heat the olive oil in a non-stick skillet over medium heat. If using cooking spray, coat the pan lightly.
4. Pour the egg mixture into the skillet, allowing it to spread evenly.
5. Cook for 2 to 3 minutes, or until the edges begin to set. If desired, sprinkle feta cheese on top.
6. Use a spatula to gently lift the edges of the omelette as it cooks, letting any uncooked egg flow underneath.
7. Once the bottom is set and slightly golden, carefully fold the omelette in half.
8. Cook for another minute until fully cooked through and cheese is melted if added.
9. Slide the omelette onto a plate and serve immediately.
Enjoy this delicious and nutritious tomato and basil omelette, perfect for a diabetic-friendly breakfast!
