Some still consider fasting -- in any form -- to be "out there." "When I review diets that are not based on science, the question I ask myself is: Would I feed them to my family? In this case, the answer is a clear no," says Susan Roberts, PhD, chief of the Energy Metabolism Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging and a professor of nutrition at Tufts University in Boston.
In a small skillet heat the remaining ½ teaspoon olive oil on medium low. Whisk the egg whites and eggs together with a tablespoon of water until light and airy and add to the small skillet. Let cook slowly undisturbed until ½ of the eggs have set. Use a spatula to gently lift one side of the omelet so that the runny eggs can pool below, then lay back down the cooked eggs and top the entire top of the omelet with cheese.