Feta Cheese and Egg White Omelette

These were really good eggs!   They were so simple to throw together.  I woke up a bit late, but promised my husband the night before that I’d make breakfast the next day (which he’d actually be fine with cereal, but when I say I’m making breakfast, I like to put a little more thought into it than just cereal).  I had time to make coffee for us and this Omelette, sit down and enjoy it, and still get ready in time.  Now that’s a meal worth making.

The recipe has you toasting an English muffin on the side. I put jelly on my husbands, but broke my English muffin up and put my eggs on top (see pic). Either way works!

FETA CHEESE AND EGG WHITE OMELETTE

Serves 1

1 tsp extra virgin olive oil
4 egg whites
5 half grape tomatoes
2 tbsp reduced fat feta cheese
Ground black pepper
1 tbsp light trans-fat-free margarine
1 whole wheat English muffin, toasted

In a nonstick pan on medium heat, pour oil. Add the egg whites. Cook whites for 1 to 2 minutes, until starts to solidify. Add tomatoes, cheese and pepper. Flip and cook until firm. Spread margarine onto English muffin.