Garden-Fresh Puffy Omelets

• 1/2 cup egg substitute
• 2 tablespoons fat-free milk
• 1 1/2 teaspoons minced fresh dillweed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 large egg whites
• 1 tablespoon all-purpose flour
• Cooking spray
• 1/2 cup alfalfa sprouts
• 1 tomato, thinly sliced
• 1 1/2 tablespoons grated fresh Parmesan cheese

1. Combine first 5 ingredients in a large bowl; set aside.
2. Beat egg whites with a mixer at high speed until soft peaks form; add flour, beating until stiff peaks form. Fold egg white into egg substitute mixture.
3. Coat a 6-inch nonstick skillet with cooking spray; place over medium heat until hot. Pour half of egg white mixture into pan, spreading evenly. Cover and cook 5 minutes or until center is set. Layer half each of alfalfa sprouts, tomato, and cheese over half of omelet. Loosen omelet with spatula; fold in half. Slide omelet onto a plate. Repeat procedure with remaining egg white mixture, sprouts, tomato, and cheese. Serve immediately.

egg substitute, milk, fresh dillweed, salt, pepper, egg whites, flour, cooking spray, alfalfa sprouts, tomato, parmesan cheese

Taken from www.myrecipes.com/recipe/garden-fresh-puffy-omelets (may not work)