Low-Fat Spanish Omelet (1 serving) 1 large egg 2 large egg whites 1 small tomato - diced 1 green onion - finely chopped 3 black olives - sliced 2 Tablespoons fat-free or low-fat shredded cheddar cheese 1 Tablespoon canned green chili peppers - diced 2 teaspoons olive oil 1/8 teaspoon salt 1/8 teaspoon black pepper In a medium bowl, whisk together egg, egg whites, salt and pepper. Heat a frying pan over medium-high heat. Add olive oil and swirl pan to coat bottom and sides. Add beaten eggs and tilt pan to spread mixture across entire pan bottom. Cook for about 30 second. With a spatula, gently lift sides of omelet and tilt pan to distribute more uncooked egg to the pan's surface. Once the egg begins to set, sprinkle totato, onion, pepper and cheese over one side of the omelet. Carefully, fold the other side of the omelet over the fillings. Cover and continue cooking until omelet is completely set - about 3 minutes. You can replace the whole egg with two egg whites, but the yolk adds a beautiful color and helps hold the omelet together. Mr Breakfast would like to thank egghead for this recipe. Recipe number 1650. Submitted 2/17/2006.