Serves 1 to 2
6 egg whites 1 beef tomato, diced.
1 bunch of green onions.
2 tbsp of fresh basil, chopped.
3 tsp of olive oil.
1/4 cup of nonfat milk salt and pepper.
Coat a nonstick skillet with a thin layer of olive oil. Heat the skillet.
Saute the onions until they are soft.
Add the diced tomato and cook for another minute.
Sprinkle in the basil and put the mixture aside on a plate.
Place the milk and egg whites in a bowl.
Whisk the mixture until the consistency is even. Season with salt and pepper.
Recoat the skillet with a thin layer of olive oil. Reheat the skillet.
Pour the egg white mixture into the skillet and spread the contents evenly by tilting the skillet.
Loosen the mixture from the skillet with a spatula and cook it on a low flame until the egg whites set.
Place the onion and tomato mixture on the left half of the egg white pancake and fold the right half of the pancake over it.
Cook the omelet for 2 minutes.
Slide the omelet off the skillet onto a plate and serve it hot.