Ingredients

• 4 Egg whites
• Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the omelet could end up too salty.
• Garlic Powder just a pinch
• Cherry Tomatoes or Normal Tomato
• Olive oil or Butter
• Parmesan Cheese or any Fine Graded Cheese

Nutrition Per Serving

Cooking Instructions

Whisk the egg whites with the salt, pepper, and garlic powder until frothy. Whisk in the parmesan. Fold the green onions and tomatoes into the egg whites. Cook the omelet in olive oil. The idea is to pour the mixture into the warm skillet, allow the edges to set, then very gently and repeatedly lift the edges to allow uncooked eggs to get to the bottom, where they'll cook faster. When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. Fold the omelet in two. Slide into a plate and serve.