Instructions: In small bowl, combine tomato, cheese, basil and oregano; set aside.

In 8-inch nonstick skillet, over medium heat, melt margarine. Pour Egg Beaters into skillet. Cook, lifting edges to allow uncooked portion to flow underneath.

When almost set, spoon tomato mixture over half of omelet. Fold other half over tomato mixture; cover and continue to cook for 1 to 2 minutes.

Slide onto serving plate. Garnish with parsley.

This recipe yields 2 servings.

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