Souffléed Omelet with Fresh Tomatoes and Basil

Preparation info

  • Serves


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

By using four eggs, but only two of their yolks, we’ve cut back considerably on fat and cholesterol, without sacrificing flavor or texture. If you’d like to make this a plain omelet instead of a puffy one, use the same ingredients but beat the whole eggs and whites together. Consider this recipe a basic method. Play with other fillings: chopped ham and a little cheese, sautéed mushrooms, cooked spinach, ratatouille, or any leftover vegetable, meat, or fish mixture.