Tomato Basil Omelette

I started making this in Oklahoma City when I developed my taste for tomatoes.  I never really used to like them and I still don't like them raw on sandwiches but I love them in salsas or cooked into anything, really.  Oklahoma City is also when I started putting fresh basil in everything too.  The freshness it adds to your food is amazing and it goes perfect with tomatoes.

This makes 2 servings and takes about 30 minutes start to finish.  You can leave out the mushrooms and jalapeno if you want.  I just like to mix it up and I had them lying around.

4 large eggs
1/2 c egg whites
Squirt of cooking spray
1 tbs olive oil
1 small onion, diced (I like sweet yellow ones)
1 jalapeno, seeded and minced
1/3 c mushrooms, about 4, sliced
2 garlic cloves, minced
2 medium tomatoes, seeded and diced
small bunch of fresh basil, about 5 big leaves, finely chopped
salt and pepper

Start by heating the olive oil in a skillet over medium heat.  Add the onion and jalapeno and season with salt and pepper.

When the onions start to soften after about 4 minutes, add the mushrooms and garlic.  Saute until fragrant.

When you start to smell the lovely aroma of the garlic, add the tomatoes and basil and turn the heat down to low.  Stir it every minute or two.

While the filling flavors are slowly melding together, whisk the eggs and egg whites together in a bowl.

Heat a small skillet over high heat and spray it with cooking spray.  Pour in half the egg mixture and season with salt and pepper.

Let the egg cook a little and then start gently pushing in the edges with a spatula.  Tip the skillet from side to side to get all the raw egg onto the cooking surface.

When the top is no longer wet, gently slide the egg to the front edge by tipping the skillet forward.  Quickly flick your wrist back to flip the egg over back toward you.  You can use the spatula to flip it but I used to work the omelette line at a restaurant so I don't need no stinkin' spatula.

Let the egg cook on the other side for just a few seconds and then transfer it to a plate.

Spoon the filling onto the bottom egg layer.

Repeat the egg steps with the other half of the egg mixture and put it on top.

Cut it into slices and serve.  If you're just making one serving or are short on time, you can just make one egg layer and fold it over the filling like a traditional omelette.  This makes a great, healthy, filling breakfast that's definitely worth the time.

294 calories, 16 g fat, 730 mg sodium, 21 g protein per serving   (All the fat is in the egg yolks so you can do all egg white if you want.)