SMOKED SALMON EGG WHITE OMELET

LOOK FOR LOX-STYLE, COLD-SMOKED SALMON FOR THIS OMELET. ITS FLAVOR IS MILDER THAN HOT-SMOKED SALMON, WHICH COULD OVERPOWER THE OTHER INGREDIENTS.

PREP 10 minutes

COOK 10 minutes

• 3 egg whites, 2 egg whites and 1 whole egg, or ½ cup refrigerated or frozen egg product, thawed
• ½ tsp. snipped fresh dill
• ⅛ tsp. salt
• Dash bottled hot pepper sauce
• ½ tsp. olive oil
• 1 Tbsp. desired-flavor semisoft cheese
• ¾ oz. thinly sliced smoked salmon (lox-style)
• ¼ cup broccoli florets, cooked until tender (optional)
• Snipped fresh dill
• 1 Tbsp. sour cream

1. In a bowl whisk together the first four ingredients (through hot pepper sauce).

2. In a medium nonstick skillet with flared sides heat oil over medium-high heat. Pour egg white mixture into skillet. Cook over medium heat without stirring. As mixture begins to set, run a spatula around the edge, lifting egg mixture so uncooked portion flows underneath. Continue cooking until eggs are set but still shiny.

3. Top half the omelet with cheese, salmon, and, if desired, broccoli. Lift and fold the unfilled half of omelet over filling. Slide omelet onto a plate; sprinkle with additional dill and serve with sour cream. MAKES 1 SERVING.

PER SERVING 180 cal., 12 g fat (6 g sat. fat), 26 mg chol., 982 mg sodium, 2 g carb., 0 g fiber, 16 g pro.