Veggie Omelet with Missy

The Belle, here. I've mentioned before how much I love egg white veggie omelets. So I thought I'd share mine with you today.

Ingredients:
Egg whites (carton or fresh and separated. Or just use whole eggs if you prefer.)
Canola Oil (about 1-2 teaspoons)
Veggies of your choice--chopped onion, bell peppers, spinach are my regulars
Cheese--I usually choose a lower fat or 2% cheese

Heat oil in small non-stick skillet. Add vegetables and cook until onions are transluscent. I like to even let mine brown just a bit.

Add eggs. Season as desired with Kosher salt and freshly-ground pepper.

I learned the next trick watching a chef cook omelets to order at a hotel restaurant. As the eggs start to cook,  lift the edges with a spatula (remember my cool, silicone spatula that nothing sticks to? It's perfect!) and let the uncooked egg run underneath.

Do this all the way around, continuing until all the runny egg on top has run underneath to cook.

Now, flip the omelet over. I waited too long since I was dealing with the camera and overcooked mine! So don't look too closely at this photo! :)

Top one half of the omelet with cheese. My fav is Sargento Reduced Fat 4 Cheese Italian because it melts so smoothly.

Fold omelet over and serve!