Provencal Omelet

(from RobotTwo’s recipe box)

Serves 2 people

Categories: Sonoma Breakfeast Phase 1


  • 1/2 of a medium onion, cut into very thin wedges
  • 1 teaspoon extra-virgin olive oil
  • 1 cup sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme, crushed
  • 1 8-ounce can (about 1 cup) stewed tomatoes, drained
  • 1 cup refrigerated or frozen egg product, thawed, or 2 eggs plus 2 egg whites
  • 2 tablespoons water
  • 1/4 teaspoon coarsely ground black pepper
  • Dash kosher salt
  • Nonstick olive oil cooking spray
  • 2 tablespoons finely shredded reduced-fat Asiago or Parmesan cheese


  1. In a small skillet cook and stir onion in 1 teaspoon hot oil over medium heat for 3 minutes. Add mushrooms, garlic, and thyme; cook and stir for 3 minutes more. Add tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

  2. Meanwhile, in a medium bowl beat together egg product or eggs and egg whites, the water, pepper, and salt. Coat a 10-inch nonstick skillet with sloped sides with nonstick olive oil cooking spray. Preheat over medium heat. Add 1 teaspoon oil, swirling to coat skillet. Add egg mixture. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook 30 to 60 seconds more or until egg mixture is set but shiny.

  3. Spoon half of the tomato mixture onto 1 half of the omelet; sprinkle with some of the cheese. Using a pancake turner, fold omelet in half. Cut omelet in half. Spoon remaining tomato mixture over omelet halves. Top with remaining cheese.

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