Cheese And Herb Egg White Omelette

• 12 None large egg whites
• 4 None spring onions, thinly sliced
• 2 tbsp fresh chives, finely chopped
• 2 tbsp fresh chervil, finely chopped
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 1/3 cup reduced-fat Cheddar cheese, coarsely grated
• 1/4 cup reduced-fat mozzarella cheese, coarsely grated
• 4 slices toast

1. Preheat broiler. Combine spring onions and herbs.
2. Whip 3 egg whites to soft peaks. Fold in 1/4 of herb mixture.
3. Oil an 8-inch nonstick frying pan over low heat. Cook egg mixture until browned lightly underneath. Sprinkle 1/4 of cheese over 1/2 of the omelette. Transfer to oven and broil until cheese begins to melt and omelette sets. Fold omelette over to completely cover cheese. Carefully slide out onto a serving plate and cover to keep warm.
4. Repeat process to make 3 more omelettes. Serve with toast.

egg whites, spring onions, fresh chives, fresh chervil, parsley, cheddar cheese, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/33630 (may not work)