Tomato Basil Omelet

• 2 tablespoons of diced canned tomatoes
• 2 tablespoons of juice from the can tomatoes
• 12 cup fresh basil leaf
• 1 garlic clove
• 1 tablespoon fresh rosemary
• 2 tablespoons olive oil
• 5 egg whites plus 1 omega 3 eggs
• salt and pepper

1. Preheat skillet to 350 degrees.
2. To begin, mince the garlic and place aside.
3. In the pan place the olive oil, heating up the rosemary for 30 seconds.
4. Add tomatoes, garlic, and basil.
5. Cool altogether for approximately 3 minutes, just until the tomatoes are soft and all the flavors are infused together.
6. Next, in a blender, add the eggs and tomato juice and blend on high for approximately 5 seconds.
7. Then, add to the skillet and allow to cook with a lid on, until the top is fully cooked.
8. Add salt and pepper to taste.
9. Serve warm.

tomatoes, of juice, fresh basil leaf, garlic, fresh rosemary, olive oil, egg whites, salt

Taken from www.food.com/recipe/tomato-basil-omelet-401743 (may not work)