Tomato Mozzarella Egg White Omelet

A quick and easy breakfast made with tomatoes, egg whites, mozzarella, and parmesan cheese. Lots of flavor, low in carbs and takes just minutes to make. A perfect breakfast for Meatless Mondays!

Hope you all had a great weekend. Mine involved lots of family fun, Scooby Doo live in Manhattan, a shopping spree at the mall with my teen, a play date at Bounce-U and celebrating my brother’s birthday. Oh yeah, and a trip to Target!

I seriously love Target! Spring is definitely in the air at Target, and I just wanted to redo my entire home with all the fabulous Spring color designs that are out. Instead, I just went with new flatwear, dishes and napkins from the Threshold coral collection[1] in hope that Spring will arrive a little sooner this year, because I am soo over the cold.

Back to my breakfast, this is an excellent low carb breakfast idea, my husband said it reminded him of a breakfast pizza. Next time I make this, I’ll top it with fresh basil and call it a margarita omelet. Enjoy!

Tomato Mozzarella Egg White Omelet
Servings: 1 • Serving Size: 1 omelet Old Pts: 4 Weight Watchers Points+: 4
Calories: 157 • Fat: 8 g • Protein: 16 g • Carbs: 3.5 g • Fiber: 0.5 g • Sugar: 0 g
Sodium: 359 mg (without salt)


  • 1/2 tsp olive oil
  • 1/4 cup sliced grape tomatoes
  • salt and pepper, to taste
  • 1/3 cup egg whites
  • 1/4 cup shredded part skim mozzarella
  • 1 tsp grated Parmesan cheese
  • fresh chopped herbs for garnish (basil, chives or parsley)


Heat a small non-stick skillet over medium heat. When hot, add the oil and tomatoes, season with salt and pepper.  

Cook about 1 minute, then add egg whites. Top with shredded mozzarella and parmesan.  

Cover and reduce heat to low. Cook until the eggs are completely set. Top with fresh herbs if desired.


  1. ^ Threshold coral collection (

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