1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup water, divided
6 egg whites
2 tablespoons minced fresh cilantro
4 teaspoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded provolone cheese
1 cup chopped leeks (white portion only)
2 green onions, chopped
1 tablespoon olive oil
2 tablespoons chopped Greek olives
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 cup grated Parmesan cheese
1 tablespoon honey
Place tomatoes in a small bowl. Cover with 1/4 cup water; let stand for 30 minutes.
Meanwhile, in a large bowl, whisk the eggs, egg whites, cilantro, butter, salt, pepper and remaining water.
Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/2 cup egg mixture into center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-1/2 to 2 minutes or until top appears dry; turn and cook 30-45 seconds longer or until set. Remove from pan and press into a 1-cup baking dish or ramekin coated with cooking spray. Repeat with remaining egg mixture, making three more omelet cups (coat skillet with cooking spray as needed).
Sprinkle provolone cheese into cups.
Drain tomatoes; chop and set aside.
In a large nonstick skillet, saute leeks and onions in oil until tender. Stir in the tomatoes, olives and oregano; cook over medium heat for 2-3 minutes. Spoon into omelet cups. Sprinkle with Parmesan cheese; drizzle with honey.
Bake at 350° for 10-12 minutes or until heated through.
Yield: 4 servings.
One serving: 1 filled omelet cup
Fat: 16 g
Saturated Fat: 6 g
Cholesterol: 178 mg
Sodium: 764 mg
Carbohydrate: 12 g
Fiber: 1 g
Protein: 15 g
Diabetic Exch: 2 lean meat, 2 fat, 1 vegetable.