I tried once before to make an omelet and failed miserably at it. Since then I’ve been reluctant to try again. This week Weight Watchers featured a Spanish omelet that looked good, but since I’m not a pepper/olives/tomato person I adapted theirs to what I had on hand. It turned out really good. At first it looked a little too runny and I thought I had failed again but then it set nicely and voilà a nice omelet.
1 large egg(s)
2 large egg white(s)
Salt and pepper, to taste
1Tbsp Smart Balance butter
Turkey or ham, diced
Fat-free cheddar cheese, shredded
Chives, chopped (or your preference or herbs)
In a small bowl, whisk together egg, egg white, salt and pepper just until blended; set aside.
Heat a large, nonstick pan over medium heat. Add butter and melt all over the pan. Add egg mixture and tilt pan so eggs cover entire pan bottom. Stir for a few seconds then leave alone until bottom of eggs begins to set. With a spatula, or if you are talented with your hand, flip the eggs. Sprinkle chives, turkey or ham, and cheese evenly across eggs. Cook eggs, moving pan back and forth over heat, until cooked through, about 3 to 4 minutes; fold in thirds then tilt and place on plate and fold again.
Yields 1 serving.