Omelets are quick, easy and super healthy. Susannah Locketti transforms the ordinary egg white omelet into a decadent start to your morning -- with everyday items you already have in your fridge.

Southwestern Omelet
3 or 4 egg whites
2 tablespoons each of corn, black beans and salsa
1/4 cup low fat shredded cheddar cheese
Salt and pepper
Cooking spray

Coat a 7-inch nonstick skillet with cooking spray and place over medium high heat. When good and hot, add the egg whites and season lightly with salt and pepper. When the whites are just about firm, add the fillings on one side only. Fold the remaining side over and remove once the cheese melts and the whites are solid. Garnish with salsa, black olives and a dollop of fat-free sour cream.

Italian Omelet
3 or 4 egg whites
2 tablespoons fat free ricotta cheese
1 teaspoon jarred pesto
3 tomato slices
1/4 cup low fat mozzarella cheese
Salt and pepper
Cooking spray

Coat a 7-inch nonstick skillet with cooking spray and place over medium high heat. When good and hot, add the egg whites and season lightly with salt and pepper. When the whites are just about firm, add the fillings on one side only. Fold the remaining side over and remove once the cheese melts and the whites are solid. Garnish with leftover spaghetti sauce, chopped basil and a sprinkle of Parmesan cheese.

Ham-Wrapped Asparagus Omelet

3 or 4 egg whites
4 steamed asparagus spears
4 extra thin slices of deli ham
1 slice swiss cheese
Salt and pepper
Cooking spray

Coat a 7-inch nonstick skillet with cooking spray and place over medium high heat. When good and hot, add the egg whites and season lightly with salt and pepper. Wrap the steamed asparagus spears with ham. When the whites are just about firm, add the ham wrapped asparagus on one side only. Top with the swiss cheese. Fold the remaining side over and remove once the cheese melts and the whites are solid. Garnish with chopped parsley and minced roasted red pepper.

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