I love omelets, and this is one of my all-time favorites. Feel free to use any variety of olives here. No matter which you pick, you’ll have a great result.

　　

Ingredients

makes 1 servings

　　4 large egg whites

　　Black pepper, to taste

　　Olive oil spray

　　1 1/4 ounces (scant 1/2 cup) finely shredded reduced-fat mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains)

　　1 tablespoon canned chopped black olives

　　

Step 1

Add the egg whites to a medium bowl and season them with pepper. Using a fork or small whisk, whisk them until the egg whites bubble lightly.

　　

Step 2

Place a medium nonstick skillet over medium heat. When warm, lightly mist the pan with spray and pour in the egg whites. Cook them, lifting the edges with a spatula as they start to set and tipping the pan for uncooked egg whites to run underneath, for 4 to 6 minutes, or until almost set. Flip the omelet. Add the mozzarella over half of the egg. Sprinkle the olives over the cheese. Flip the bare half over the filled half and continue cooking the omelet until the cheese is just melted, 1 to 2 minutes. Transfer to a serving plate. Serve immediately.

　　

nutrition information

Step 3

Calories: 154

　　

Step 4

Protein: 23g

　　

Step 5

Carbohydrates: 3g

　　

Step 6

Fat: 5g

　　

Step 7

Saturated Fat: 1g

　　

Step 8

Cholesterol: 13mg

　　

Step 9

Fiber: <1g

　　

Step 10

Sodium: 558mg

　　Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.