4 eggs, separated
1/4 c. milk
2 tbsp. granulated sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1/8 tsp. ground ginger
1 1/2 c. sliced assorted fruit (strawberries, blueberries, apples and bananas)
1/2 c. light sour cream
2 tbsp. packed brown sugar

In a medium bowl beat egg whites on high until soft peaks form. In small bowl combine egg yolks, milk, sugar, 1 teaspoon cinnamon, vanilla and ginger. Fold egg yolk mixture into whites until well mixed.

Grease 9-inch oven-proof skillet with vegetable cooking spray. Heat skillet on high, reduce heat to low. Pour egg mixture into skillet; cook until golden on the underside of the omelet, about 8 minutes.

Place skillet in 350 degree oven; bake 15 minutes or until surface is golden and springs back when pressed lightly with finger. Loosen edges of omelet; invert onto serving dish. Spoon fruit on half of omelet.

In small bowl combine sour cream, brown sugar and 1/2 teaspoon cinnamon. Spoon cream on fruit. Fold omelet and dust with confectioners sugar, if desired.

Makes 4 servings. Nutritional value per serving: 196 calories, 9g protein, 24g carbohydrates, 8g fat, 103mg sodium, 220mg cholesterol. Total time: about 30 minutes.