Ingredients

  • 34
    cup
  • 3
    eggs
  • 2
    tbsp
    part skim low moisture mozzarella, grated
  • 2
    tbsp
    parmesan cheese, grated
  • 2
    tbsp
    fresh chives, cut into ½” long pieces
  • 14
    tsp
    salt
  • 14
    tsp
    pepper
  • To Serve:
  • 2
    tbsp
    sour cream
  • 2
    tsp
    pesto
  • Side Salad:
  • 2
    cups
    mixed greens
  • 1
    tsp
    olive oil
  • 1
    tsp
    lemon juice

Nutrition Facts

Serving Size: 114g
Serves: 4
Amount Per Serving
Calories: 160
% Daily Value*
Total Fat: 3g 4%
Saturated Fat: 3g
Cholesterol: 150mg 50%
Total Carbohydrate: 8g 3%
Dietary Fiber: 1g 4%
Sugars: 1g 2%
Protein: 9g 18%

Instructions

  1. In a medium bowl beat eggs with salt and pepper until thoroughly combined.
  2. Add the remaining ingredients and mix well.
  3. Heat a medium sized non-stick skillet over medium heat until warm. Apply a thin layer of cooking spray to the pan and pour ¼ of the egg mixture into the pan.
  4. Quickly spread mixture into a thin even circle and cook until light golden brown, about 30-60 seconds. Using a rubber spatula flip the omelet over and cook for an additional 30-60 seconds.
  5. Transfer to plate and repeat steps 3 & 4 with remaining egg mixture.
  6. Spread ½ tablespoon of sour cream and ½ teaspoon of pesto on each omelet, loosely roll omelet into a log.
  7. In a medium bowl toss the mixed greens with olive oil and lemon juice until leaves are lightly coated.
  8. Serve each omelet with ½ a cup of mixed greens. Garnish with additional chives, sour cream and pesto if desired.
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