6 sun-dried tomato halves
2 plum tomatoes (2 oz), quartered lengthwise & thinly sliced
2 thin strips turkey bacon, cooked & crumbled
2 tbl crumbled ricotta salata cheese or goat cheese
2 lrg eggs
3 egg whites
1 tbl water
2 tbl chopped chives or scallions
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp olive oil

Place the sun-dried tomatoes in a small dish. Add boiling water to cover and let stand for 15 mins or until softened. Drain the tomatoes and chop. In a small bowl, combine the sun-dried and plum tomatoes, bacon and ricotta. In a medium bowl, whist together the eggs, egg whites, water, chives or scallions, salt and pepper until slightly frothy.

Heat 1/2 tsp oil in a 10" nonstick skillet over medium heat. Add half of the egg mixture (a scant 1/2 cp) and cook for 2 mins, occasionally lifting the edges of the egg mixture with a spatula and tilting the pan, allowing the uncooked mixture to flow underneath.

When the eggs are almost set, spoon half of the tomato mixture down the center of the egg. Loosen the edges of the omelette with a spatula and fold the two sides over the filling. Slide out onto a warm plate. Repeat with the remaining oil and egg and tomato mixtures.

Per serving: 215 calories; 17g protein; 8g carbs; 13g fat; 205mg cholesterol; 800mg sodium; 2g dietary fiber.