1 Servings 5 min Cook
4 Large Egg White
2 Tbsp Reduced Fat Milk
1 Dash Salt
1 Dash Pepper
1 Tbsp Butter
2 Tbsp Parmesan Cheese
Whisk the egg whites, cheese, milk, salt, and pepper in a medium bowl until thoroughly combined.
Set a serving plate aside.
Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming.
Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan.
Remove the pan from heat.
Using the spatula, fold a third of the omelet over and onto itself.
Gently push the folded side of the omelet toward the edge of the pan.
Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down.