If you're an egg lover, you may scoff at eating just the whites.  Not so fast.  If you're open to a change, utilizing just the whites of the egg every now and then can benefit your heart, particularly if cholesterol is a concern.  Egg whites are low in calories, high in protein and have no cholesterol.  This egg white omelet is a great way to give them a try.  Cook one up today!

Egg White Omelet (serves 4)

• 4 tsp extra virgin olive oil
• 1 small onion, finely chopped
• salt
• 1 10-oz pkg frozen chopped spinach, thawed (with all excess water squeezed out)
• 4 plum tomatoes, finely chopped (about 1 1/2 cups)
• Freshly ground black pepper
• 12 egg whites
• 2 tbsp water
• Nonstick cooking spray

In a skillet or pan, heat oil over medium heat.  Add the onion and a pinch of salt and cook for 3 to 5 minutes or until the onion is softened.  Add the spinach, cook and stir until hot.  Add the tomatoes and pepper to taste and cook and stir for 1 minute.  Remove from heat, cover and keep warm.

In a medium bowl, whisk the egg whites, water and a pinch of salt until frothy.

Lightly coat a medium nonstick skillet or omelet pan with cooking spray and heat skillet over medium heat.  Add one-fourth of the egg white mixture, swirling to evenly cover the bottom of the pan.  cook for 1 1/2 to 2 minutes or until set, using a rubber scraper to lift eggs up occasionally, letting runny egg flow underneath.

Spoon one-fourth of the spinach mixture onto half of the omelet, fold over and slide onto a plate.  Repeat with remaining egg whites and spinach mixture to create four omelets.