Tomato Mozzarella Egg White Omelet

Low Carb Tomato Mozzarella Egg White Omelet

A quick and easy breakfast made with tomatoes, egg whites, mozzarella, and parmesan cheese. Lots of flavor, low in carbs and takes just minutes to make. A perfect breakfast for Meatless Mondays!

Hope you all had a great weekend. Mine involved lots of family fun, Scooby Doo live in Manhattan, a shopping spree at the mall with my teen, a play date at Bounce-U and celebrating my brother’s birthday. Oh yeah, and a trip to Target!

I seriously love Target! Spring is definitely in the air at Target, and I just wanted to redo my entire home with all the fabulous Spring color designs that are out. Instead, I just went with new flatwear, dishes and napkins from the Threshold coral collection in hope that Spring will arrive a little sooner this year, because I am soo over the cold.

Back to my breakfast, this is an excellent low carb breakfast idea, my husband said it reminded him of a breakfast pizza. Next time I make this, I’ll top it with fresh basil and call it a margarita omelet. Enjoy!

Did you make this recipe?

Tomato Mozzarella Egg White Omelet


  • 1/2 tsp olive oil
  • 1/4 cup sliced grape tomatoes
  • salt and pepper, to taste
  • 1/3 cup egg whites
  • 1/4 cup shredded part skim mozzarella
  • 1 tsp grated Parmesan cheese
  • fresh chopped herbs for garnish (basil, chives or parsley)


  1. Heat a small non-stick skillet over medium heat.
  2. When hot, add the oil and tomatoes, season with salt and pepper.
  3. Cook about 1 minute, then add egg whites.
  4. Top with shredded mozzarella and parmesan.
  5. Cover and reduce heat to low.
  6. Cook until the eggs are completely set.
  7. Top with fresh herbs if desired.

Nutrition Information

Yield: 1 serving, Serving Size: 1 omelet • Points +: 4 pts

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 4
  • Calories: 157 calories
  • Total Fat: 8g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 359mg
  • Carbohydrates: 3.5g
  • Fiber: 0.5g
  • Sugar: 0g
  • Protein: 16g
All images and text ©