Open-Faced Omelete

Preparation In a large skillet coated with cooking spray, cook onion and bell pepper over medium- low heat, stirring, 5 minutes. Increase heat to medium; add sausage and garlic; cook, stirring, until vegetables are tender, 3 minutes. Add tomatoes and oregano; season with salt and pepper; simmer until most of liquid evaporates, 5 minutes. Whisk eggs, egg whites and Parmesan in a bowl; add salt and pepper. Heat a medium skillet coated with cooking spray over medium heat; add egg mixture, reduce heat to medium-low, and cook, stirring, until eggs are set, 3 minutes. Top with tomato mixture and chives. Serve with: Four roasted fingerling potatoes per person. Toss with 1 teaspoon chopped garlic; 1 teaspoon olive oil; 1/2 teaspoon chopped rosemary; salt and pepper. Bake at 450°F for 25 minutes. Per serving: 153 calories, 6 g fat, 2 g saturated, 14 g carbohydrates, 3 g fiber, 11 g protein Nutritional analysis provided by Self Per serving with side: 373 calories, 11 g fat, 3 g saturated, 50 g carbohydrates, 6 g fiber, 15 g protein Nutritional analysis provided by Self