Sun-Dried Tomato Omelet (Ww)

I've adjusted this somewhat to suit out tastes. Choose ready-to-use sun-dried tomatoes from the produce section of your grocery store. They are more pliable than the dry kind that require rehydration. From 'WW 5-Ingredient-15 Minute Recipes" and = 6 points.

• Ready In: 15 mins
• Serves: 2
• Yields: 2 omelet wedges

Ingredients

• 8  large  egg whites
• 2  large eggs
•  cooking spray (butter flavored or plain)
• 1⁄3 cup sun-dried tomato, packed without oil, chopped
• 1  tablespoon dried chives (optional) or 3  tablespoons fresh chives (optional)
• 3  tablespoons  chopped fresh basil or 3  tablespoons  chopped fresh Italian parsley
• 1⁄2 cup  shredded part-skim mozzarella cheese

Directions

1. Heat a medium nonstick skillet over medium heat. Combine egg whites and eggs, stirring with a whisk until foamy.
2. Coat the skilled with cooking spray; pour egg mixture into pan. Cook 2 minutes or until edges begin to set.
3. Slide front edge of a spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan.Repeat procedure on opposite edge of omelet. Cook 3 minutes more or until center is almost set.
4. Sprinkle tomatoes, basil, chives (if using), and cheese over omelet. Loosen omelet with a spatula; fold in half. reduce heat to low; cover and cook 1 minute.
5. Carefully turn omelet over; cook 1 minute or until cheese melts. Gently slide omelet onto a serving plattter.
6. Cut omelet in half, and serve immediately.
7. Serving = 1/2 omelet wedge.