Don’t be afraid to try your hand at egg white omelets. They are as easy to make as whole-egg ones—easier, in fact, if you use Organic Valley’s pasteurized egg whites from a carton. Filled with diced veggies or a homemade salsa, egg white omelets are fat- and cholesterol-free--although you wouldn’t know it from the way they taste!
1. Using two forks or a whisk, beat the egg whites, salt and pepper.
2. Heat oil over medium flame in a small (7- or 8-inch) nonstick skillet with sloping sides. Add egg whites and use a heatproof spatula to lightly and briefly scramble the egg whites. As the bottom and sides of the omelet set, pull the cooked egg whites from the sides of the pan to allow the uncooked liquid to come in contact with the hot pan. Do this until most of the egg whites are cooked. Lower heat and spread any remaining uncooked egg white over omelet surface to smooth it. Spread the filling down the center of the omelet and continue cooking until omelet is fully set.
3. Fold the omelet over and transfer it to a plate. Serve immediately.