Salmon Dill Omelet

Prep: Takes 10 minutes
Cook - 10 minutes

Nonstick cooking spray
3 egg whites or
2 eggs whites and 1 whole egg
1/8 tsp freshly ground black pepper
1/2 teaspoon olive oil
3/4 once smoked salamon (lox style)
2 teaspoons finely chopped red onion
1 tbs plain yogurt
1/2 teas snipped fresh dill or dash of dryed dill mixed into the yogurt

Lightly coat an unheated large skillet with cooking spray. Add asparagus to skillet and pan-roast over medium high heat about 7 minutes until browned and crisp-tender, turning occasionally. Set aside.

In a medium bowl combine egg whites and pepper. Using a fork, beat until combined but not frothy.

In an 8-inch skillet heat oil over medium-high heat. Add egg whites to skillet. Reduce heat to medium. As egg whites start to set, use a spatula to gently lift edges of set egg, titlting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.

Put salmon and onion onto half of the eggs. Fold the unfilled half of the eggs over the salmon. Gently slide the omelet out fo the skillet onto a serving plate.

Top with 1 tablspoon yogurt and the dill.

Serves 1 (1 omelet)
Carbs per serving - 3

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