Tomato Mozzarella Egg White Omelet

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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!

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.Tomato Mozzarella Egg White Omelet

More quick omelet ideas that I love are Goat Cheese Herb Omelet with Nova Lox, Loaded Baked Omelet Muffins, and Open-Faced Omelet with Avocado and Pico De Gallo.

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!

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 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 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.
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5 from 1 vote
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Tomato Mozzarella Egg White Omelet

157 Cals 16 Protein 3.5 Carbs 8 Fats
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Yield: 1 serving
COURSE: Breakfast, Brunch
CUISINE: American
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.

Ingredients

  • 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

Instructions

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

Nutrition

Serving: 1omelet, Calories: 157kcal, Carbohydrates: 3.5g, Protein: 16g, Fat: 8g, Saturated Fat: 3.5g, Cholesterol: 16mg, Sodium: 359mg, Fiber: 0.5g
WW Points Plus: 4
Keywords: best egg white omelet, how to make an omelet, tomato egg omelet, Tomato Mozzarella Egg White Omelet

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66 comments

  1. One word — ok – maybe 2 – no – 3 – SIMPLE – DELICIOUS-QUICK!!!! Perfect breakfast! I only had whole milk mozzarella – and pecorino front and center in the frig — Perfect and yes, I added in some calories – well worth it :)!!! at 157 calories as written – I don’t think I rocked the boat here! Highly recommend this one – if you are short on time and want a slam dunk delicious breakfast! PS – I topped it off with fresh basil and baked in some chopped scallions ( love that onion taste!)

  2. Tried this today and absolutely LOVED it. Next timeI will use fresh basil instead of dried. Thanks for sharing.

  3. Do you think this could be made ahead of time? I’d like to make some on the weekend and take to work with me! It’s been delicious when I make it for lunch!

  4. I think this is my favorite breakfast recipe so far! Less than 200 cal, super quick and easy, and really tasty! 10/10 will make again! 

  5. Just made this added spinach and used low fat mexican blend cheese it's soooo good!

  6. This has been one of my favorite breakfasts since you first posted it. Tried it this morning with a tablespoon of homemade skinny pesto mixed into the egg whites. So tasty!

  7. This is delicious — it has been my go-to breakfast this summer when I'm working at home and have time to cook. I add fresh spinach if I have it. It's really good with whole eggs too. I usually flip it over so the cheese gets a little brown and extra gooey.

    I'm so happy I found your blog this summer. It's been so helpful when making meal plans.

  8. Mine burned on the bottom and didn't set on the top 🙁 Perhaps my heat was too high? I kept it pretty low the whole time, though… guess I'll just have to toss this one since part of it didn't cook 🙁

  9. Love this! I made it for dinner with a spinich salad on the side. I added basil and it was delish!!! Love this blog!!!

  10. Where did you get that silverware?!?!

  11. Where did you get that silverware?!?!

  12. I usually hate making breakfast…this was so quick and easy! Will definitely be a regular meal here 🙂

  13. Making this today for breakfast today! I love it when I save your recipes it tells me "verifying freshness", cracks me up all the time!!

  14. I don't often comment, but I had to let you know how much I love this dish!! I have made it twice now using one large egg and one egg white (going for an extra protein kick). 🙂 It's delicious, filling, and super simple and quick to make. Thanks, Gina!

  15. I made this for breakfast this morning. Really, really good. I added some asparagus to it. As a Weight Watcher I wanted to bulk it up a bit. Delicious.

  16. Only thing is when I made this it totally fell apart when I tried to fold it, not sure if that's normal. Still tasted great, which is what matters. I used regular tomatoes not grape tomatoes for this.