This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 whole eggs
4 egg whites
4 tsp. water
1 tsp. canola oil, divided
1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
2 cups grape tomatoes, cut in half
3 cups loosely packed chopped baby arugula
1/4 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
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How do I make it ?
Whisk first 3 ingredients until blended. Brush 1/4 tsp. oil onto bottom of 8-inch nonstick skillet. Add 1/4 of the egg mixture; swirl to cover bottom of skillet. Cover; cook on medium heat 1 to 2 min. or until set; slide onto plate. Repeat with remaining eggs and oil if necessary to make 4 omelettes. Cover to keep warm until ready to serve.
Add dressing and tomatoes to skillet; cook on medium-high heat 3 to 5 min. or until tomatoes are softened and lightly charred, stirring frequently. Add arugula; stir. Remove from heat; cover. Let stand 1 min.
Fold each omelette to form triangle. Serve topped with tomato mixture and cheese.
Kraft Kitchen Tips!
How to Use Remaining Egg Yolks
Store leftover egg yolks in tightly covered container in refrigerator up to 2 days. Use them to make hollandaise or homemade mayonnaise. Or, use to prepare a sweet custard to use as a tart filling or to layer with cake cubes and cut-up fruit to make a dessert trifle.
For a change of pace, prepare using fresh spinach instead of the arugula and/or Kraft 100% Parmesan Light Grated Cheese instead of the shredded cheese.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3 g
Cholesterol 190 mg
Sodium 340 mg
Carbohydrate 6 g
Fibre 1 g
Sugars 4 g
Protein 12 g
4 servings, 1 topped omelette (135 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.