A Light Low-Calorie Omelet (originally posted in "The Philosophy of an Omelet")
1-2 green onions, chopped finely
0.5 oz jalapeno or habanero jack cheese
0.3 oz sharp cheddar (this ratio can be switched or changed to taste)
3 egg whites
tiny bit of grapeseed oil (or other tasteless oil) for the pan
Directions
Put a little grapeseed oil onto a paper towel and wipe it over the inside of a nonstick pan. Heat the pan at medium. Beat or whip egg-whites so they incorporate air and will provide a fluffier omelet.
When the pan is hot enough that the egg white will begin to whiten as it touches the pan, but not so hot that it bubbles or sputters, add in the egg white.
Before the egg white begins to cook, add the green onions in. This was a trick that one of the cooks at my school cafeteria taught me-- this allows the green onions to evenly distribute through the egg white which means they are in every bite and the egg-white has green spots, which looks pretty cool. Stir the egg-white to more evenly distribute the onion.
Use a heat-resistant scraper to loosen the egg-white from the sides in preparation for flipping. When the egg-white begins to bubble, do a final loosening with the scraper. Rock the pan a little to ensure that the egg-white moves as a solid mass. Then flip (good luck)!
After flipping, sprinkle the cheese over the egg-white and let it sit for about 20 seconds. Then fold the egg white over and ensure each side is cooked through.
Serve hot! (and perhaps with toast or a muffin)