This low calorie omelette recipe has everything you love about this brunch staple; light and fluffy eggs and plenty of fresh vegetables, but with fewer calories and fat!
Combine dash of salt, dash of pepper, mustard seed, turmeric, and three uncooked egg whites and, low fat milk in a small bowl. Stir with a whisk until just blended.
Heat an 8-inch nonstick frying pan over medium heat. Add 1/2 tsp of olive oil. Swirl to coat. Add egg mixture to pan; cook 60 seconds or until eggs are the consistency of very soft scrambled eggs.
Once the egg has that soft scrambled eggs consistency, add your veggies. Make sure they are chopped into small pieces. Then run your spatula around the edges and under the omelette to loosen it from pan.