Turkey Bacon Omelet

(makes 2 servings)

Ingredients:

• 6 sun-dried tomato halves
  
• 2 plum tomatoes, quartered lengthwise and thinly sliced
  
• 2 thin strips turkey bacon, cooked and crumbled
  
• 2 Tbsp. crumbled ricotta salata cheese ( or goat cheese)
  
• 2 large eggs
  
• 3 egg whites
  
• 1 Tbsp. water
  
• 2 Tbsp. chives or scallions, chopped
  
• ¼ tsp. salt
  
• ¼ tsp. freshly ground black pepper
  
• 1 tsp. olive oil
  

Preparation:

• In a small-size dish, place sun-dried tomatoes then add boiling water to cover and let stand until softened (about 15 minutes). Drain and chop.
  
• In a small-size bowl, combine sun-dried tomatoes, plum tomatoes, bacon, and ricotta.
  
• In a another bowl, whisk together with the eggs, egg whites, water, chives, salt, and pepper until slightly frothy.
  
• In 10" nonstick skillet, heat ½ tsp. olive oil over medium heat then add half of the egg mixture (a scant ½ cup) and cook for 2 minutes, occasionally lifting edges with spatula and tilting pan, allowing uncooked mixture to flow underneath.
  
• Spoon half of tomato mixture down center of cooked egg when the eggs are almost set. Loosen edges of omelet with spatula and fold sides over filling. Slide onto warm plate. Repeat with remaining oil and egg and tomato mixtures.
  

Make 2 Servings:

Weight loss recipes Amount Per Serving : 215 Calories, 17 g Protein, 8 g Carbohydrates, 2 g Dietary Fiber, 13 g Fat, 7 g Saturated Fat, 800 mg Sodium