Everyday Cheese Omelets

1. 1

   **Recommend using 1 whole egg and 1/2 cup store-bought egg whites, to avoid wasting yolks.

2. 2

   Whisk the egg whites, egg yolk, salt, and pepper together in a bowl.

3. 3

   Heat 1 teaspoon of the oil in an 8-inch nonstick skillet over medium heat until shimmering.

4. 4

   Add half of the eggs and stir gently until they just begin to set, 5-10 seconds.

5. 5

   Gently pull the cooked eggs back from one edge of the skillet and tilt the pan, allowing any uncooked egg to run to the cleared edge of the skillet.

6. 6

   Repeat this process until the egg on top is mostly set but still moist, 1-2 minutes.

7. 7

   Remove the pan from the heat, sprinkle with half of the Parmesan cheese, and let it melt partially, about 10 seconds.

8. 8

   Carefully slide half of the omelet onto a plate and , with a firm grip, tilt the skillet slightly to that the remaining half of the omelet folds over the filling in a half-moon shape and serve.

9. 9

   Wipe out the skillet with paper towels and repeat with the remaining oil, egg mixture, and Parmesan.

10. 10

    160 calories, 10 g fat, 4 g carb, 12 g protein.

11. 11

    **I prefer cheddar cheese on omelet and is what I use.

No additional tips available.