Cheese and chive omelet
4 egg whites
1 large egg
1 tablespoon chopped fresh chives
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon olive oil; divided use
1/2 cup shredded fat-free cheddar cheese; divided use
Makes 2 servings.
1. Beat egg whites, egg, chives, water, salt and pepper in medium bowl until frothy.
2. Heat 1/4 teaspoon oil in small nonstick skillet over medium-high heat.
Add half of egg mixture and cook, lifting edges frequently with spatula to allow uncooked egg to run underneath, until eggs are just set, about 2 minutes. Sprinkle 1/4 cup cheddar over half of egg mixture. Loosen edges of omelet and fold over the unfilled portion of eggs to enclose filling.
Reduce heat to low and cook until eggs are set and cheese begins to melt, about 1 minute longer. Slice omelet onto plate; keep warm. Repeat with remaining oil, egg mixture and cheese to make another omelet.
Nutritional information per servings: Calories 149 (40 percent from fat), protein 30 g, carbohydrates 0.5 g, fat 3.5 g (saturated 2.5 g), cholesterol 60 mg, sodium 172 mg, fiber 0.5 g