•1 teaspoon olive oil
•6 egg whites, whipped
•1 Tablespoon water
•1 teaspoon salt
•1/2 teaspoon black pepper

1 teaspoon olive oil
3/4 cup low-fat polish sausage, cooked and crumbled
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
1/4 teaspoon oregano
1/4 teaspoon basil

Heat oil over high heat in a skillet with a rounded bottom and
sloping sides. In a mixing bowl, whip egg whites, water, salt,
and black pepper together, using a fork. Pour egg mixture into
skillet. Cook over moderately high heat until the bottom is set.
Using a heatproof spatula, move the cooked mixture to the center
and allow the uncooked mixture to flow into the bottom of the pan.
When cooked, the omelet should be barely brown on the bottom, soft
and moist in the center. Spoon the filling down the center of the
omelet. Using a spatula and starting from the handle side,
fold one third of the omelet over the center. With a heated serving
plate in one hand, grasp the skillet in the other, palm up and tilt
so the omelet rolls over onto the plate.

Yield: 2 servings