Tomato Omelet Alt Detail

Goat Cheese Omelet with Roasted Cherry Tomatoes sweetened with Truvía® Nectar  

Enjoy this protein-packed omelet by Chef Devin Alexander for breakfast, brunch or even dinner! Made with creamy, tangy goat cheese, sweet roasted cherry tomatoes and Truvía® Nectar, this recipe contains 4% less calories and 22% less sugar* than the full-sugar version. Makes one serving.

  • Serving size: 1 omelet (310g)
210 Calories


  • Olive oil spray (propellant free)

  • 8 washed cherry tomatoes 

  • ½ teaspoon Truvía® Nectar 

  • ½ teaspoon extra virgin olive oil 

  • 14 teaspoon washed, freshly minced garlic

  • 18 tsp sea salt 

  • 18 tsp fresh ground black pepper

  • 4 egg whites*

  • 1 tablespoon washed, finely chopped flat leaf parsley leaves

  • 1 ounce (about ¼ cup) crumbled goat cheese

  • ½ tablespoon washed, fresh, basil slivers

* Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg


  1. Pre-heat the oven to 400 degrees.

  2. Line a small baking sheet with non-stick foil. Lightly mist with oil spray.

  3. If the tomatoes are at all wet, dry well with a paper towel.

  4. Transfer tomatoes to a small mixing bowl. 

  5. Add the Truvía® Nectar, the olive oil, garlic, salt, and black pepper.

  6. Using a rubber spatula, gently mix them until evenly coated.

  7. Place the tomatoes on the prepared baking sheet and roast them in the oven until they shrink in size and the skins crack slightly, about 7-10 minutes. 

  8. Meanwhile, combine the egg whites and parsley in a medium bowl.

  9. Beat them lightly with a fork until combined. 

  10. Lightly mist a small non-stick skillet with spray and place it over medium heat. 

  11. Add the egg mixture. 

  12. Cook the egg until it is set on the bottom. 

  13. Flip it and add the goat cheese evenly over the egg.  

  14. Continue cooking until the egg is completely set, about 2-5 minutes. 

  15. Carefully flip half of the egg over the other half. 

  16. Transfer the omelet to a serving plate. 

  17. Mound the roasted tomatoes in the center of the omelet. 

  18. Top with basil. Season with salt and pepper.

  19. Enjoy immediately, refrigerate any leftovers.

*Each serving has 210 calories and 7 grams of sugar per serving, compared to the full-sugar version that has 220 calories and 9 grams of sugar per serving.

Nutrition Per Serving

Total Fat 9g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 15mg
Sodium 650mg
Total Carbohydrate 11g
Dietary Fiber 2g
Sugars 7g
Protein 21g
Vitamin A 30% DV
Vitamin C 50% DV
Calcium 6% DV
Iron 10% DV