Gourmet Light Omelet (32 cals)

• 6 egg whites
• 1 tbl skim milk or water
• 1 tbl chopped parsley
• pepper to taste
• chopped or grated vegetables to fill
• fresh parsley to garnish

Beat egg whites with milk or water. Season with pepper and parsley.
Pour into hot frying pan, cook on low. Continue until the edges are almost dry.
Meanwhile, lightly cook veggies in non-stick pan. Pour onto omelet and fold it in half, turn and cook until done. Enjoy!