Cheese & Olive Omelet

• 4 large egg whites
• Black pepper, to taste
• Olive oil spray
• 1 1/4 ounces (scant 1/2 cup) finely shredded reduced-fat mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains)
• 1 tablespoon canned chopped black olives

1. Add the egg whites to a medium bowl and season them with pepper.
2. Using a fork or small whisk, whisk them until the egg whites bubble lightly.
3. Place a medium nonstick skillet over medium heat.
4. When warm, lightly mist the pan with spray and pour in the egg whites.
5. Cook them, lifting the edges with a spatula as they start to set and tipping the pan for uncooked egg whites to run underneath, for 4 to 6 minutes, or until almost set.
6. Flip the omelet.
7. Add the mozzarella over half of the egg.
8. Sprinkle the olives over the cheese.
9. Flip the bare half over the filled half and continue cooking the omelet until the cheese is just melted, 1 to 2 minutes.
10. Transfer to a serving plate.
11. Serve immediately.
12. Calories: 154
13. Protein: 23g
14. Carbohydrates: 3g
15. Fat: 5g
16. Saturated Fat: 1g
17. Cholesterol: 13mg
18. Fiber: <1g
19. Sodium: 558mg

egg whites, black pepper, olive oil spray, mozzarella cheese, black olives

Taken from www.epicurious.com/recipes/food/views/cheese-olive-omelet-373163 (may not work)