Eggs: 2 large (100 g), Egg whites: 100 g (about 3 large egg whites), Cherry tomatoes: 50 g (1/2 cup, halved), Fresh basil: 5 g (2 tbsp, chopped), Olive oil: 5 g (1 tsp), Mozzarella cheese (low-fat): 20 g (1 tbsp), Salt & pepper: To taste
Eggs: 2 large (100 g), Egg whites: 100 g (about 3 large egg whites), Cherry tomatoes: 50 g (1/2 cup, halved), Fresh basil: 5 g (2 tbsp, chopped), Olive oil: 5 g (1 tsp), Mozzarella cheese (low-fat): 20 g (1 tbsp), Salt & pepper: To taste
1. Prepare ingredients: Halve 50 g cherry tomatoes and chop 5 g fresh basil. 2. Whisk eggs: In a bowl, whisk 2 eggs and 100 g egg whites. Season with salt and pepper. 3. Cook omelette: Heat 5 g olive oil in a pan. Pour in the egg mixture. Add tomatoes and basil. Cook on medium heat until set. Sprinkle 20 g mozzarella cheese on top. 4. Fold and serve immediately.
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