Source: Enlitened Kosher Cooking by Nechama Cohen

Egg omelet with cheese, cinnamon, and sugar substitute.

Servings

1 Cooking Spray, canola, non-aerosol, butter flavor, 1/3 sec spr
2 eggs
4 egg whites
2 tbsp lowfat milk , or low-carb soy milk (optional)
0.5 cup Cheese, Mexican, farmer (or low-fat cottage or soft white cheese, drained and omit the soy milk)
1 tsp vanilla extract
1 tsp sweetener (sugar substitute)
0.5 tsp ground cinnamon
1 pinch salt and pepper (to taste)

1 Heat non-stick cooking spray in a large skillet on medium heat.
2 Using a wire whisk or fork, beat the eggs with the milk. Add to the pan.
3 With a fork or the edge of a spatula, keep pushing the edges in gently, so that the egg spreads to the sides and cooks.
4 Mix together in a bowl the cheeses, vanilla and seasonings. When most of the egg is cooked, sprinkle this across the top.
5 Cook over low heat for 1 more minute, and with a wide spatula fold in half. Cook another minute, and serve.