Cheese And Herb Egg White Omelette - cooking recipe

Ingredients

12 None large egg whites
4 None spring onions, thinly sliced
2 tbsp fresh chives, finely chopped
2 tbsp fresh chervil, finely chopped
3 tbsp fresh flat-leaf parsley, finely chopped
1/3 cup reduced-fat Cheddar cheese, coarsely grated
1/4 cup reduced-fat mozzarella cheese, coarsely grated
4 slices toast

Preparation

Preheat broiler. Combine spring onions and herbs.
Whip 3 egg whites to soft peaks. Fold in 1/4 of herb mixture.
Oil an 8-inch nonstick frying pan over low heat. Cook egg mixture until browned lightly underneath. Sprinkle 1/4 of cheese over 1/2 of the omelette. Transfer to oven and broil until cheese begins to melt and omelette sets. Fold omelette over to completely cover cheese. Carefully slide out onto a serving plate and cover to keep warm.
Repeat process to make 3 more omelettes. Serve with toast.