1/4 c. unsalted tomato puree
1/8 c. water
1/4 tsp. onion flakes
4 egg whites
4 tbsp. nonfat dry milk
1 tbsp. nonfat yogurt
1/8 tsp. pepper (optional)

Combine the first 3 ingredients and simmer over low heat for 10 minutes. In blender, whip together the next 4 ingredients. Cook on a non-stick Pam sprayed pan over medium heat until the bottom is brown and the top is set. Fill with half the sauce, fold the omelet and spoon the other half of sauce on top. Serves 2.