Tomato, Mushroom and Garlic Omelette

The perfect Sunday morning breakfast.  We love this recipe here at Unite Fitness Retreat and think you will too! This delicious omelette includes vegetables and whole wheat bread for a balanced breakfast.

Makes 1 serving. 1 omelette per serving. Prep time: 10 minutes Cook time: 30 minutes


1⁄2  slice whole wheat bread

1⁄2  teaspoon olive oil

1 clove garlic, finely chopped

Nonstick cooking spray

3⁄4 cup egg substitute

2 tablespoons grated part-skim Mozzarella cheese

1 large tomato, chopped

2 mushrooms, chopped

1 teaspoon fresh basil



1. Preheat oven to 300°F

2. Cut the bread into cubes; toss with oil and garlic in a small bowl. Spread the cubes in a single layer on a baking sheet and toast in the oven for 15 to 25 minutes, or until golden brown, tossing once or twice. Transfer to a plate to cool.

3. Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in egg substitute.

4. When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low.

5. Once the top layer of egg is almost cooked, sprinkle the cheese and basil on top and scatter the tomatoes and mushrooms and bread over half of the omelet; fold the unfilled omelette half over the filling. Slide the omelette on a plate and serve.