I love a good omelette and the best thing about eating a omelets is you can have them for breakfast, lunch or even dinner. The fillings for omelets are never ending. You can add nearly any ingredient available. The recipe below is a low fat healthy approach to eating an omelette. I have added garden fresh vegetables and used 4 eggs, but taken 3 of the yolks out of the mix. The yolks hold all the fat content in the egg.

Beat the egg whites and one egg yolk in a medium size bowl for 2 minutes with a fork. Chop and wash the parsley and add to the mix. Next, add the powered French onion soup mix along with the seeded and diced tomato diced onion, chopped garlic, and corn kernels, chopped red and green capsicum. Mix all these ingredients together with the egg mix and rest aside. Heat a non stick-cooking pan with cooking spray and when the pan is very hot, add the egg mix with the vegetables. Use a fork and scramble the egg mix till ¾ set and take off the heat. Place your omelette under a hot grill for 10 seconds until firm and fold the omelette in half so it should look like an egg shape. Turn your omelette over onto a plate and serve with whole grain toast or a fresh garden salad.

4 egg whites

1 egg yolk

1 teaspoon chopped and washed parsley

1 small tomato, seeded and diced

¼ small onion

½ garlic clove

¼ cup corn kernels

¼ cup red and green capsicum

1 teaspoon French onion soup mix

Time to make 15 mins Serves 1