Salmon-filled puffy omelet
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs, separated | |
| Dash salt | ||
| Dash pepper | ||
| Nonstick spray coating | ||
| 1 | ounce | Neufchatel cheese, cut up |
| 2 | ounces | Thinly sliced smoked salmon, |
| Smoked turkey or ham, | ||
| Chopped | ||
| 1 | tablespoon | Snipped fresh parsley |
Directions
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.