Egg-White Omelet With Vegetable-Cheddar Filling

With this quick recipe, there's no excuse not to have a healthy breakfast.

From mixing bowl to table in 10 minutes! A low-fat, low-carbohydrate, low-cholesterol start to the day.

Cooking Time: 4 to 5 minutes

Preparation Time: 10 minutes

Ingredients:

3 large egg whites

1 teaspoon water

2 teaspoons chopped fresh dill (optional)

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1/2 cup loosely packed, thinly sliced fresh spinach

1 plum tomato, chopped

2 tablespoons shredded nonfat cheddar cheese

Vegetable cooking spray

Directions:

1. Whisk egg whites, water, dill (if using), salt, and pepper together in a medium bowl until soft peaks form. Toss spinach, tomato, and cheddar together in a small bowl.

2. Lightly coat an omelet pan or small skillet with cooking spray and heat over medium heat 1 minute. Pour egg mixture into pan and cook until eggs begin to set on bottom.

3. Spread filling over half of omelet, leaving a 1/2-inch border and reserving 1 tablespoon mixture for garnish. Lift up omelet at edge nearest handle and fold in half, slightly off-center, so filling peeks out. Cook 2 minutes. Slide omelet onto a serving plate and garnish with reserved filling.

Serves: 1

Per serving: Calories 110, fat 0.5 g, saturated fat 0 g, cholesterol 3 mg, sodium 906 mg, carbohydrate 8 g, fiber 1 g, protein 18 g.