EGG WHITE OMELETTE WITH ASPARAGUS 200g asparagus, chopped 4 bacon rashers 2 green onions, sliced 3/4 cup grated reduced-fat cheddar cheese 8 egg whites 300g unsliced mixed-grain bread Boil, steam or microwave asparagus until tender; drain, rinse under cold water, drain well. Remove rind and fat from bacon, chop bacon. Heat a dry, nonstick pan, add bacon and onions, cook, stirring, until bacon is browned. Combine asparagus with bacon mixture and cheese in bowl; cover to keep warm.

Beat egg whites in large bowl with electric mixer until soft peaks form. Spread a quarter of egg whites into a heated, nonstick pan, cook until lightly browned underneath. Place pan under grill until top of omelette is just set. Spoon a quarter of the asparagus mixture over one half of omelette; fold in half; slide onto serving plate. Repeat with remaining egg whites and asparagus mixture to make 4 omelettes. Meanwhile, cut bread into 4 slices; toast bread. Serve omelettes immediately with toast slices.

NOTE: The omelette pan should be unscratched or should be sprayed lightly with cooking oil spray.

Serves 4.

Per serving: 9g fat, 334 calories.

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