Sun-Dried Tomato Omelet (Ww)

1. 1

   Heat a medium nonstick skillet over medium heat.

2. 2

   Combine egg whites and eggs, stirring with a whisk until foamy.

3. 3

   Coat the skilled with cooking spray; pour egg mixture into pan.

4. 4

   Cook 2 minutes or until edges begin to set.

5. 5

   Slide front edge of a spatula between edge of omelet and pan.

6. 6

   Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan.Repeat procedure on opposite edge of omelet.

7. 7

   Cook 3 minutes more or until center is almost set.

8. 8

   Sprinkle tomatoes, basil, chives (if using), and cheese over omelet.

9. 9

   Loosen omelet with a spatula; fold in half.

10. 10

    reduce heat to low; cover and cook 1 minute.

11. 11

    Carefully turn omelet over; cook 1 minute or until cheese melts.

12. 12

    Gently slide omelet onto a serving plattter.

13. 13

    Cut omelet in half, and serve immediately.

14. 14

    Serving = 1/2 omelet wedge.

* Per serving · 4 servings · Values may vary.

No additional tips available.