Egg-White Omelet with Vegetable-Cheddar Filling

[Guest guest]

Egg-White Omelet with Vegetable-Cheddar Filling

 

3 egg whites

2 tsps. chopped fresh dill (optional)

1/8 tsp. salt

1/8 tsp. freshly ground black pepper

1/2 cup loosely packed thinly sliced fresh spinach

1 plum tomato, chopped

2 tbsps. shredded nonfat cheddar cheese

 

Whisk egg whites, 1 tsp. water, dill (if using), salt, and pepper in medium bowl

until soft peaks form. Toss spinach, tomato, and cheddar in small bowl. Lightly

coat nonstick omelet pan or small skillet with nonstick cooking spray and set

over medium heat 1 minute. Pour egg mixture into pan and cook until eggs begin

to set on bottom. Lift up edge of eggs with heatproof spatula, pushing cooked

part toward centre of pan and letting uncooked portion run underneath. Cook

until eggs are almost set and bottom is lightly browned.

Spread filling over half of omelet, leaving 1/2-inch border and reser-ving 1

tbsp. mixture for garnish. Lift up omelet at edge nearest handle and fold in

half, slightly off-centre, so filling peeks out. Cook 2 minutes. Slide omelet

onto plate and garnish with reserved filling.

Serve with fresh orange juice, oven-baked country fries, and fresh fruit salad.

Makes 1 serving.