Salmon-Filled Puffy Omelet
Recipe from Better Homes and Gardens

Fill this low-carb omelet with smoked salmon this time; try turkey or ham next time.


Salmon-Filled Puffy Omelet

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Ingredients
  • 3 
    eggs, separated
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  •   Dash
    salt
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  •   Dash
    pepper
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  •  
    Nonstick spray coating
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  • 1  ounce
    reduced-calorie cream cheese (Neufchatel), cut up
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  • 2  ounces
    thinly sliced smoked salmon, smoked turkey, or ham, chopped
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  • 1  tablespoon
    snipped fresh parsley
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Directions
1.
Preheat oven to 350 degrees F. In a small mixing bowl with electric mixer, beat egg whites with salt and pepper until stiff peaks form (tips stand straight). In another bowl, lightly beat yolks with a fork. Fold whites into yolks.
2.
Spray a 10-inch ovenproof skillet with nonstick spray coating. Heat skillet over medium-high heat. Spread egg mixture in pan. Cook 3 to 5 minutes or until bottom is golden. Place skillet in hot oven. Bake 3 minutes or until nearly dry. Sprinkle with cheese, salmon, and parsley. Bake 1 minute more or until cheese is melted.
3.
To serve, fold omelet in half. Makes 2 servings.
Nutrition information
Calories 209, Total Fat 15 g, Cholesterol 434 mg, Sodium 1994 mg, Carbohydrate 1 g, Protein 17 g. Percent Daily Values are based on a 2,000 calorie diet
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