Crispy Cheese Omelet

Half asleep one morning, I discovered this delicious twist on a basic cheese omelet.  I had been mulling over some recent diet advice about cutting back on cheese "because a little goes a long way" in reference to flavor.  Knowing that a lot goes right to the scale, I knew I had to make peace with this advice. 

I'm still working on it. 

However, one morning I accidentally started to sprinkle my omelet with cheese before I'd flipped it to cook through.  I despise runny eggs in any form, so I was understandably in shock.  What to do?? Start over?  Then the light flipped on.  Mwahaha, I love the crispy cheese bits that don't make it into my omelet or on my pizza, why not just flip it and make LOTS of crispy bits on my omelet.  Voila! The Crispy Cheese Omelet was born.   I've added other things like grilled veggies, turkey pepperoni, and cooked mushrooms.  But the basic recipe is very satisfying on its own.

 

Crispy Cheese Omelet

3 points plus

1/3 cup egg beaters
1/4 cup shredded reduced fat Mexican blend
Lowry's seasoned salt

Warm non-stick omelet pan (~8") on medium and spray with non-stick cooking spray.  Add egg beaters.  Cook egg whites, lifting sides to allow uncooked egg to run underneath.  When mostly set, sprinkle lightly with Lowry's Seasoned salt and with 2 Tbsp shredded cheese and flip.  Sprinkle with remaining cheese and cook another minute.  Fold in half and slide onto plate.