Salmon-filled puffy omelet

Yield: 2 Servings

Measure Ingredient
3 \N Eggs, separated
\N \N Dash salt
\N \N Dash pepper
\N \N Nonstick spray coating
1 ounce Neufchatel cheese, cut up
2 ounces Thinly sliced smoked salmon,
\N \N Smoked turkey or ham,
\N \N Chopped
1 tablespoon Snipped fresh parsley

Preheat oven to 350F. In a small mixing bowl with electric mixer, beat egg whites with salt and pepper till stiff peaks form (tips stand straight). In another bowl, lightly bet yolks with a fork.

Fold whites into yolks.

Spray a 10 inch ovenproof skillet with nonstick spray coating. Heat skillet over medium-high het. Spread egg mixture in pan. Cook 3 to 5 minutes or till bottom is golden. Place skillet in hot oven. Bake 3 minutes or till nerly dry. Sprinkle with cheese, salmn, and parsley.

Bake 1 minute more or till cheese is melted.

To serve, fold omelet in half. Makes 2 servings.

NUTRITION per serving: 209 calories, 17 g protein, 1 g carbohydrate, 15 g fat, 434 mg cholesterol, 1,994 mg sodium, 169 mg potassium PREPARATION TIME: 13 min. COOKING TIME: 7 min.

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