Lunch recipe · from the recipe book
Herbed Folded Omelets with Tomato-Rubbed Toast
Tender, custardy omelets flecked with basil and parsley, served with crisp olive-oil toast rubbed with ripe tomato and garlic.

- Skillet
- 30 min
- Serves 4
- Vegetarian
- 31–45 g carbs
- Protein 20 g+
- 500 calories or less
Ingredients
- 10 large500 gEggs
- 2½ tbsp (35 ml)40 gWhole milk
- ⅓ cup leaves8 gFresh basilfinely chopped
- 2 tbsp chopped8 gFresh parsleyfinely chopped
- ¼ tsp2 gSalt
- ½ tsp1 gBlack pepper
- 1½ tbsp20 gUnsalted butter
- 8 slices256 gWhole-wheat bread
- 1 tbsp16 gOlive oil
- 2 cloves6 gGarlichalved
- 2 medium250 gTomatoeshalved
- 2 cups sliced200 gCucumbersliced
Steps
- Prepare first: chop the basil and parsley, halve the garlic cloves and the tomatoes, and slice the cucumber.
- In a bowl, whisk the eggs, whole milk, salt and black pepper until no streaks of white remain, then stir in the basil and parsley.
- Brush the bread on both sides with the olive oil and toast it in a large skillet over medium heat until golden, about 2 minutes per side. Rub each warm slice with the cut side of the garlic, then with the cut side of the tomatoes, pressing so the pulp soaks in. Set the toast aside and wipe out the skillet.
- Melt one quarter of the butter in the skillet over medium-low heat. Pour in one quarter of the egg mixture and stir gently with a spatula for 20 seconds, then let it set, tilting the pan so loose egg runs to the edges.
- When the top is just set and the eggs reach 160°F (71°C), fold the omelet in thirds and slide it onto a plate.
- Repeat with the remaining butter and egg mixture, one quarter at a time, to make 4 omelets.
- Serve each omelet with the tomato-rubbed toast and the sliced cucumber on the side.
Contains: Milk, Egg, Gluten. Some brands contain soy.
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Saved in the Every Helping recipe book on October 24, 2026.
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