Ingredients:

2 cups fat-free egg substitute
½ cup water
¼ teaspoon salt
Pinch black pepper

Directions:

Whisk together all ingredients in medium bowl until frothy.

Generously spray heavy 10-inch nonstick skillet with nonstick spray and set over medium heat. When drop of water sizzles in pan, pour in generous ½ cup of egg mixture, tilting pan to coat bottom completely. Cook until eggs are almost set, about 3 minutes, gently lifting edge of eggs with silicone spatula to allow uncooked portion of egg to run underneath.

With spatula, fold omelette in half and slide onto plate. Repeat with remaining egg mixture, lightly spraying skillet before cooking each omelette.

Tomato and Goat Cheese Omelette:

Seed and coarsely chop 2 tomatoes; toss with 2 teaspoons chopped fresh parsley and pinch each salt and black pepper. After egg mixture is set, sprinkle one-fourth of tomato mixture and generous 2 tablespoons crumbled soft goat cheese over half of omelette and fold over.

Canadian Bacon, Asparagus, and Scallion Omelette:

Cook 1½ cups sliced asparagus in boiling water until tender, about 4 minutes. Drain, rinse under cold running water, and pat dry with paper towels. Transfer to small bowl and combine with 2 slices fully cooked Canadian bacon, thinly sliced, 2 scallions, thinly sliced, and pinch each salt and black pepper. After egg mixture is set, sprinkle one-fourth of asparagus mixture over half of omelette and fold over.

Mixed Mushroom–Herb Omelette:

Spray medium nonstick skillet with nonstick spray and set over medium heat. Add ½ pound sliced mushrooms and pinch each dried thyme, salt, and black pepper; cook, stirring occasionally, until mushrooms release their juices and it evaporates, about 8 minutes. Stir in 1 tablespoon chopped fresh parsley. After egg mixture is set, sprinkle one-fourth of mushroom mixture over half of omelette and fold over.