Everyday Cheese Omelets

Directions

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.