Replacing egg yolks with egg whites substitutes protein for fat and cholesterol, helping you become 0.1 day younger.
Preparation Time:  8 minutes
Cooking Time:  5 minutes
Servings  2
Serving Size:

Ingredients:

Cooking spray
1/2 cup fresh or thawed frozen corn kernels
3 large egg whites
1 large egg
2 tablespoons nonfat soymilk or skim milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons (1 ounce) crumbled goat cheese or herbed goat cheese, to be split.
1 tablespoon plus 1 teaspoon chopped fresh chives, divided

Directions:

Heat a large nonstick skillet over medium heat until hot. Coat lightly with cooking spray and add corn; cook 2 to 3 minutes or until beginning to brown, stirring occasionally. In a medium bowl, beat together egg whites, egg, soymilk, salt and pepper. Add to skillet and cook for 2 minutes or until eggs begin to set on bottom. Gently lift edges of omelet with a spatula to allow uncooked portion of eggs to flow to edges and set. Continue cooking for 2 minutes or until center is almost set. Set aside 1 tablespoon of the cheese for garnish. Scatter remaining 3 tablespoons goat cheese and 1 tablespoon chives over the egg mixture. Using a large spatula, fold one half of omelet over the filling; cook 1 minute or until cheese is melted. Cut in half; transfer to serving dishes and top with remaining 1 tablespoon goat cheese and 1 teaspoon chives.

Tips:

A 10 inch nonstick sloped-sided skillet makes it easy to fold the cooked omelet in half. For a family of four, double the ingredients and use two skillets.

Substitutions:

Feta cheese or herbed feta cheese may replace the goat cheese. Chopped dill or basil may replace the chives.

Nutrition Facts:

Fat Calories: 50.30 g
Total Fat:  5.60 g
Sat. Fat:  2.90 g
Cholesterol:  119.20 mg
Total Carbohydrate:  10.60 g
Fiber:  0.90 g
Sugars:  1.40 g
Protein:  12.20 g