Tomato and Cheese Omelet

Time: 20 minutes


  • 2 eggs
  • 2 tbsp. skim milk
  • 1 tbsp. onion, chopped
  • 2 tbsp. red tomato, diced
  • 1 tbsp. cheddar cheese


  • Spray a skillet with nonstick cooking spray.
  • Heat the skillet on low heat.
  • Whisk eggs and milk until they start to foam, approximately 3 minutes.
  • Pour the beaten eggs into the pan and cover the pan.
  • Cook over medium-low heat for about 4 minutes, until bottom is golden brown and top is set.
  • Sprinkle cheese, onions, and tomato over the top.
  • Fold omelet in half with a spatula.
  • Cook for about 1 more minute.
  • Remove from skillet and serve.