Low Carb Satisfying Omelet

• 3 eggs, any size or 3 egg substitute
• 3 teaspoons water
• 2 slices Canadian bacon, chopped (I use pre-cooked)
• 1 large ripe roma tomato, chopped (or 2 small ones)
• 14-12 cup lowfat mozzarella cheese or 14-12 cup fat free mozzarella cheese, shredded (or any cheese) or 14-12 cup monterey jack cheese (or any cheese)
• 2 teaspoons dried basil (or same amount fresh)
• 1 teaspoon onion powder or 13 cup chopped onion
• 14 teaspoon fresh cracked black pepper
• sea salt (to taste)
• 2 tablespoons extra virgin olive oil (for heart benefits)

1. Beat eggs and water together in a bowl.
2. Add salt (I don't use salt due to the saltiness of the Canadian Bacon, but other people in my family want more) and pepper to egg mixture.
3. Heat oil in frying pan or omelet pan over medium heat until bubbly.
4. Pour in eggs and let cook until partly set on bottom, DO NOT FLIP EGGS OVER.
5. Spoon Canadian Bacon, tomatoes, basil, onions or onion powder, and cheese on one half of the pan and flip empty half of eggs over the tomato mixture.
6. Flip entire omelet over and cook until eggs are set.
7. Note: If you're using Canadian Bacon that has not been pre-cooked fry it in the same pan you will use for the omelet before adding the EVOO(unless you're using one of those fancy omelet pans, which I don't).

eggs, water, bacon, roma tomato, mozzarella cheese, basil, onion, pepper, salt, extra virgin olive oil

Taken from www.food.com/recipe/low-carb-satisfying-omelet-224140 (may not work)