Egg White Omelet

3 Egg whites, beaten

Salt and Pepper

Olive oil

Mini sweet pepper, chopped

¼ Sweet onion, chopped

1 Small slice Canadian bacon, diced

1/2-ounce pepper jack cheese or cheese of choice (1/2 oz. is approximately the size of two dice), grated or diced

Saute onion and pepper in non-stick skillet on medium heat in a little olive oil (approximately 1 teaspoon). Onion and pepper are enough for two omelets. Set aside in a bowl. In same skillet Add beaten egg whites, salt and pepper to taste. Allow to cook and set or begin to firm up. Add sautéed vegetables, Canadian bacon and cook until egg is firm and cheese is melted, making sure to not overcook or burn the outside of omelet. Once done, fold omelet in half using a spatula. Serve with a side of fruit.

Egg Omelet

2 Eggs, beaten

Salt and Pepper

Olive oil

Mini sweet pepper, chopped

¼ Sweet onion, chopped

2 Small slice Canadian bacon, diced

1/2 – 1-ounce pepper jack cheese or cheese of choice (1/2 oz. is approximately the size of two dice & 4 dice = 1 oz.), grated or diced

Saute onion and pepper in non-stick skillet on medium heat in a little olive oil (approximately 1 teaspoon). Onion and pepper are enough for two omelets. Set aside in a bowl. In same skillet add beaten egg, salt and pepper to taste. Allow to cook and set or begin to firm up. Add sautéed vegetables, Canadian bacon and cook until egg is firm and cheese is melted, making sure to not overcook or burn the outside of omelet. Once done, fold omelet in half using a spatula. Serve with a side of fruit.