(adapted from America’s Test Kitchen)
Serves 2 0 Better Balance Bites/Blue Points without any filling
Calories 224 Fat 11.9g Carbs 2.9g Protein 24.7g
Ingredients
· 5 large eggs, room temperature
· 3 tablespoons water
· 1/4 teaspoon salt
· Cooking spray
· 1/2 cup shredded fat-free cheddar cheese, divided
· Omelet filling of your choice, divided, optional, may add bites/points
Directions
1. Adjust oven rack to middle position and heat oven to 400 degrees.
2. Add the eggs, water, and salt to a medium bowl. With an electric mixer on high, beat the eggs until frothy and eggs have tripled in size, about 2 minutes.
3. Coat a 10-inch oven-safe nonstick skillet (one that has a cover!) with cooking spray. Heat it on medium-low heat. Once the pan is hot, add the egg mixture and cook until edges are nearly set, 2 to 3 minutes.
4. Sprinkle 1/4 cup of the cheese (and half of the filling, if using) and transfer to oven. Bake until eggs are set and edges are beginning to brown, 6 to 8 minutes.
5. Carefully remove the pan from oven (handle will be very hot; it is a good idea to leave a towel or oven mitt on the handle to remind you it is hot).
6. Sprinkle with remaining cheese (and remaining filling, if using) and let it sit, covered, until cheese begins to melt, about 1 minute.
7. Tilt pan and, using rubber/silicone spatula, gently slide half of omelet onto a cutting board. Tilt skillet fully so that the omelet folds over itself to form half-moon.
8. Cut the omelet in half. Serve.
Notes
· Feel free to change up the cheese as you like.
· The filling can be whatever you want, just don’t overfill the omelet or it will likely split when you fold it.
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