3 egg whites
1/2 cup tomato diced
6 basil leaves - sliced thin
2 oz feta cheese
1 tablespoons and 1 tsp. olive oil

Preheat 10" nonstick saute pan over medium heat. Cook tomatoes and basil with 1 tsp. olive oil until soft. Season with salt and pepper and set aside. Beat whites in mixer with wire whip until peaks are stiff. Wipe pan clean and put back on stove. Add 1 tablespoon olive oil. Spoon egg whites into pan and spread whites evenly over pan with high heat rubber spatula. Cook 2-3 minutes until eggs start to set. Spoon in tomato basil mixture and top with crumbled feta cheese. Fold over carefully and cook 1 more minute. Turn out directly onto serving plate. Garnish with a little feta and fresh basil.

Yields one omelet - approximately 6 net carbs per omelet