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(makes 1 omelet)
"When I first looked at the nutritional information for this omelet," says Chef Devin Alexander, "I thought it had to be a mistake - one gram of fat in a ham omelet? But then I realized that it wasn't. Even when using 97% lean ham, you're only using an ounce, which is plenty, and it has less than one gram of fat. If you don't mind a bit more fat, make this omelet extra special by adding an ounce of Cabot's 75% light cheddar cheese. It'll add 61 calories and 3 grams of fat."
Place a small nonstick skillet over medium-high heat. Lightly mist the pan with spray and add the ham, asparagus, onion and garlic. Cook, stirring frequently, about 3-5 minutes, or until the asparagus is crisp-tender and the onions are tender. Remove the pan from the heat and cover the mixture to keep warm.
Meanwhile, in a medium bowl, whisk the egg whites with a fork until they bubble lightly. Season with salt and pepper.
Place a small, non-stick skillet over medium heat. Lightly mist the pan with spray and add the egg whites to the pan. Cook them, lifting the edges with a spatula as they start to set. Tip the pan to allow the uncooked egg to run underneath, for about 4-6 minutes, or until almost set. Flip the omelet. Sprinkle the ham mixture over half of the egg. Flip the bare half over the filled half and transfer the omelet to a serving plate. Serve immediately.
Protein: 21 grams
Carbohydrates: 7 grams
Fat: 1 gram
Saturated fat: <1 gram
Cholesterol: 8 milligrams
Fiber: 1 gram
Sodium: 527 milligrams
From "The Biggest Loser Family Cookbook" by Chef Devin Alexander. Copyright © 2009 by Universal Studios Licensing LLLP, The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. Reprinted by permission of Rodale, Inc., Emmaus, PA 18098.