About 400 calories (choose one daily)
Open-Faced Caprese Omlet
Bulk up your omelet with veggies and cut back on the eggs and cheese to net an almost 200-calorie save.
Whisk together 2 large eggs; gently cook on medium-low
heat in 1 teaspoon extra-virgin olive oil to make an
open-faced omelet. Top evenly with 1/2 cup shredded part-skim mozzarella cheese during cooking. Slide omelet onto a plate, and top with 1 sliced medium vine-ripened tomato. Drizzle with 1 teaspoon balsamic vinegar, sprinkle with sea salt to taste, and garnish with 8 fresh basil leaves.
Thursday, August 13, 2015
Breakfast
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