Salmon and Feta Omelet with Asparagus

Ingredients:
1 omega-3-enriched egg
2 egg whites
1/8 teaspoon freshly ground black pepper
1/4 teaspoon fresh dill, finely chopped
1 tablespoon garlic and herb-flavored feta cheese (such as Athenos)
2 oz. canned pink salmon, picked over and chunked (about ¼ cup)
1/4 cup chopped canned and drained or steamed asparagus (about two spears)

Instructions:
1. Coat small, nonstick skillet with canola oil cooking spray and place over medium heat.
2. Beat egg, egg whites, black pepper and dill in small bowl.
3. Pour egg mixture into skillet. Scatter feta, salmon and asparagus on top.
4. Cook two minutes, or until edges bubble and middle is still loose.
5. Flip and cook about one minute, then flip again and cook about one minute longer, or until egg is cooked through and no longer runny.
6. Serve garnished with freshly ground black pepper, if desired.

Makes one omelet.