Cheese & Olive Omelet

1. 1

   Add the egg whites to a medium bowl and season them with pepper.

2. 2

   Using a fork or small whisk, whisk them until the egg whites bubble lightly.

3. 3

   Place a medium nonstick skillet over medium heat.

4. 4

   When warm, lightly mist the pan with spray and pour in the egg whites.

5. 5

   Cook them, lifting the edges with a spatula as they start to set and tipping the pan for uncooked egg whites to run underneath, for 4 to 6 minutes, or until almost set.

6. 6

   Flip the omelet.

7. 7

   Add the mozzarella over half of the egg.

8. 8

   Sprinkle the olives over the cheese.

9. 9

   Flip the bare half over the filled half and continue cooking the omelet until the cheese is just melted, 1 to 2 minutes.

10. 10

    Transfer to a serving plate.

11. 11

    Serve immediately.

12. 12

    Calories: 154

13. 13

    Protein: 23g

14. 14

    Carbohydrates: 3g

15. 15

    Fat: 5g

16. 16

    Saturated Fat: 1g

17. 17

    Cholesterol: 13mg

18. 18

    Fiber: <1g

19. 19

    Sodium: 558mg

* Per serving · 4 servings · Values may vary.

No additional tips available.