Instructions: To make the garnish: Heat the oil in a nonstick skillet. When it is hot, add the mushrooms, salt and pepper. Cook for about 1 minute over high heat. Add the tomatoes and chives and saute for 10 seconds. Set aside.

To make the omelet: Place the egg whites and salt in a large stainless steel bowl and beat with a whisk until fluffy (about 1 minute), but not at the soft-peak stage. Add the egg yolks and chives and mix them in well.

Heat the butter and oil in a 10 nonstick skillet. When they are hot, add the egg mixture. Cook over high heat, stirring with a fork and shaking the pan at the same time, until the mixture is set (45 seconds to 1 minute). Run a spatula or the tines of the fork around the edge of the omelet to loosen it. Arrange half the mushroom mixture in the center of the omelet. Roll the top and bottom edges toward the center to enclose the filling. Invert the omelet onto a 5 to 6-cup oval gratin dish. Decorate at both ends with the remaining mushrooms and tomatoes.

Serve immediately, cutting the omelet into three pieces.

Yield: 3 servings

NOTES : This light, fluffy omelet is a good lower-cholesterol alternative to a classic omelet. It contains four egg whites but only two egg yolks and will serve three people for breakfast or brunch. You serve the omelet with sauteed mushrooms and tomatoes here, but you can substitute another light garnish-perhaps lean ham and low-fat cheese-if you prefer. If you want to double the recipe, as you will when having guests, mix the ingredients for the two omelets separately. But you may prepare enough garnish for both omelets in one batch.

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