Sun-Dried Tomato, Ham & Cheese Omelet

• 4 egg whites
• 1 whole egg
• 1/3 cup BREAKSTONE'S Low Fat Cottage Cheese with Calcium and Vitamin D
• 1 green onion, thinly sliced
• 2 Tbsp. finely chopped sun-dried tomatoes (not oil packed)
• 6 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped
• 1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1. Whisk first 3 ingredients until well blended.
2. Stir in onions and tomatoes.
3. Heat 10-inch nonstick skillet sprayed with cooking spray on medium heat.
4. Add egg mixture; cook 4 min.
5. or until almost set, occasionally lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath.
6. Top with ham and cheese; cook 2 to 3 min.
7. or until egg mixture is set and cheese is melted.
8. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.
9. Cut in half.

egg whites, egg, s, green onion, tomatoes, ham, milk

Taken from www.kraftrecipes.com/recipes/sun-dried-tomato-ham-cheese-omelet-122058.aspx (may not work)