Egg White Pizza Omelet with Fresh Basil
Published: Monday, June 11, 2012
“In some way, shape, or form pizza presents itself into my life on a weekly basis. Between children’s birthday parties, holidays or just those nights when dialing that familiar number and escaping the pots and pans seems all to easy.
Of course, while my taste buds are thrilled with the thought of the deliciousness, my body know there are times when cutting back is a good idea; especially with bathing suit season lurking all around. Consequently, with three parties on the agenda this past weekend, I needed to get a pizza-fix early before the temptation arose. With just seven easy to find ingredients (including fresh basil from the garden), this yummy dish satiated any pizza seduction that came my way!”
4 egg whites
1/4 cup low fat milk
1/4 cup shredded part-skim mozzarella cheese
2 tablespoon freshly grated parmesan cheese plus additional for topping
2 tablespoon your favorite tomato sauce warmed
1/4 cups fresh basil leaves chopped (The most simple way to chop basil is to roll the leaves uniformly together into sticks and glide your knife through creating small strips)
Fresh ground pepper
1.) Beat eggs, milk, parmesan cheese & ground pepper together in a small bowl.
2.) Heat a sprayed small (8-inch is perfect) cooking pan over moderate heat. Pour the egg mixture inside evenly distributing the liquid. (Feel free to use a pat of butter to grease pan as an alternative if you wish)
3.) Cook for 2-3 minutes until the bottom of the omelet starts to set.
4.) Sprinkle mozzarella cheese and basil leaves on top throughout.
5.) Use a spatula to loosen the edges of the eggs around the pan and flip one side over the other.
6.) Gently turn the omelet over and cook the other side for 1-2 more minutes.
7.) Remove the omelet from the pan and spoon warmed tomato sauce on top. Top with additional parmesan cheese and garnish with extra basil. ENJOY.