Preparation: 10 minutes
1/2 cup egg whites (from about 4 eggs),
1 teaspoon olive oil,
2 to 3 tablespoons prepared salsa,
Coarse salt and ground pepper,
1 heaping tablespoon crumbled goat cheese
In a medium bowl, whisk egg whites with 1 tablespoon water; season with coarse salt and ground pepper.
Heat olive oil in an 8-inch nonstick skillet over medium-high heat.
Add egg whites to skillet; cook until nearly set, using a flexible heatproof spatula to repeatedly pull in sides of omelet to allow uncooked egg to run underneath, 1 to 2 minutes.
Sprinkle crumbled goat cheese and prepared salsa over the top.
Gently slide omelet onto serving plate, folding it over by tipping skillet slightly.