Fat-free omelettes were a staple in the old days of Weight Watchers. The one caveat was that eggs could only be eaten at breakfast or lunch.Break those long-gone rules deliciously with these foolproof omelettes; they make a great impromptu supper.
| SERVES | 2 |
| Category | WW Vegetarian |
Ingredients
- 2 large eggs
- 3 egg whites
- 1 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon olive oil
Preparation
1-Beat together the eggs, egg whites, water, salt, and pepper in medium bowl until slightly frothy.
2-Heat ¼ teaspoon of the oil in a large nonstick skillet over medium heat. Add half of the egg mixture and cook, occasionally lifting the edges of the egg and tilting the pan to allow the uncooked mixture to ow underneath, 2 minutes. When almost set, loosen edges of the omelette with a spatula and fold into a half-moon shape. Reduce heat to low and cook 1 minute more, or until set. Repeat with the remaining egg mixture.
NUTRITION
| SERVING | Amount Per Serving |
| 110 Cal | 6 g |
| Total Fat | 2 g |
| Sat Fat | 213 mg |
| Chol | 436 mg |
| Sod | 1 g |
| Carb | 0 g |
| Fib | 12 g |
| Prot | 29 mg |