Tomato and Garlic Omelet
Ingredients
- Bread, whole wheat15g≈ 0.5 × oz
- Olive Oil14g≈ 1 tablespoon
- Garlic, raw3g≈ 1 clove
- Eggs, Grade A, Large, egg whole150g≈ 3 large
- Mozzarella, part-skim14g≈ 0.5 × oz
- Tomatoes123g≈ 1 medium
- Basil, fresh1g≈ 0.5 × leaves
Estimated Cost
- Bread, whole wheat (15g)—
- Olive Oil (14g)$0.18
- Garlic, raw (3g)$0.08
- Eggs, Grade A, Large, egg whole (150g)$0.62
- Mozzarella, part-skim (14g)—
- Tomatoes (123g)$0.62
- Basil, fresh (1g)—
* Cost estimate based on 4 of 7 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Heat oven to 300 degrees Fahrenheit.
- 2
2. Cut the whole wheat bread into cubes.
- 3
3. Toss the bread cubes with the olive oil and minced garlic in a small bowl until coated.
- 4
4. Spread the coated cubes in a single layer on a baking sheet.
- 5
5. Toast for 15 to 25 minutes, stirring a few times, until golden brown.
- 6
6. Transfer the toasted cubes to a plate to cool.
- 7
7. Coat a medium skillet with nonstick cooking spray and heat over medium-high heat.
- 8
8. Pour the egg substitute into the pan.
- 9
9. When the eggs begin to set, spread them evenly over the pan bottom and lower the heat to low.
- 10
10. When the top of the eggs is almost set, sprinkle the mozzarella and basil evenly across the surface.
- 11
11. Arrange the chopped tomato and cooled bread cubes on one half of the omelet.
- 12
12. Fold the omelet in half to cover the filling.
- 13
13. Slide onto a plate and serve.
Nutrition per serving
Based on 1 serving · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.