Place egg and egg whites in mixing bowl. Dice vegetables and set aside.
Spray pan with vegetable spray. Saute garlic for 1 minute. Mix eggs using a
whisk or a fork. Pour eggs into pan over the garlic. Top the eggs with the
cup of diced vegetables and shredded cheese. Cook over low heat until eggs
are set. Turn half of the omelet over the other half in the pan and
continue cooking until the omelet is cooked well throughout and the cheese
has melted. Garnish plate with parsley sprigs.Yield: 1 serving Calories per serving: 190 Nutrient composition: 3 protein and 1 vegetable (Courtesy of "Weigh Less,
Live Longer" by Dr. Lou Aronne)
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