Title: Salmon-filled puffy omelet
 Categories: Brunch, Fish, Dairy
      Yield: 2 Servings
 
      3    Eggs, separated
           Dash salt
           Dash pepper
           Nonstick spray coating
      1 oz Neufchatel cheese, cut up
      2 oz Thinly sliced smoked salmon,
           Smoked turkey or ham,
           Chopped
      1 tb Snipped fresh parsley
 
  Preheat oven to 350F.  In a small mixing bowl with electric mixer,
  beat egg whites with salt and pepper till stiff peaks form (tips
  stand straight). In another bowl, lightly bet yolks with a fork. Fold
  whites into yolks.
  
  Spray a 10 inch ovenproof skillet with nonstick spray coating. Heat
  skillet over medium-high het.  Spread egg mixture in pan. Cook 3 to 5
  minutes or till bottom is golden. Place skillet in hot oven. Bake 3
  minutes or till nerly dry.  Sprinkle with cheese, salmn, and parsley.
  Bake 1 minute more or till cheese is melted.
  
  To serve, fold omelet in half.  Makes 2 servings.
  
  NUTRITION per serving: 209 calories, 17 g protein, 1 g carbohydrate,
  15 g fat, 434 mg cholesterol, 1,994 mg sodium, 169 mg potassium
  
  PREPARATION TIME: 13 min. COOKING TIME: 7 min.