Egg whites are supposed to be good for you, but they don’t make very good omelets. Egg white omelets are watery and not very appetizing since they lack the beautiful yellow color of whole egg omelets. So, to 4 egg whites, I added one whole egg. Over medium heat, I heated a teaspoon of canola oil in a non-stick skillet, swirled that around until it got hot enough to sizzle, then I poured in the egg-egg white mixture. As it started to set around the edges, I “pulled” them towards to center of the skillet until the egg mixture formed curds, like scrambled eggs. I broke a slice of provolone cheese in two and plopped the pieces in the skillet on top of the curds. Then I started folding the large curds over on top of the cheese, letting it set a bit before folding some more. I sprinkled a bit of salt and white pepper over it, and a slice of Canadian Bacon completed the plate.