First, sauteed a handful of diced onion & red pepper in low-salt butter over med-hi heat until soft. Set aside.
Turned heat down to medium, and while more butter is melting, whipped together eggs (3 for J., 2 for me, everything else stayed the same between the two batches), a capful of Perrier w/ lime juice*, a dollop (about 3/4 tsp) of leftover alfredo sauce, salt, black pepper, white pepper and dill.
Pour into pan, do standard omelet schtick of scrape, lift, tilt, etc. For filling, I sprinkled a light layer of 2% shredded sharp cheddar, 4 dollops (about 1/2 tsp each) of low-fat whipped cream cheese w/ chives, two slices of nova smoked salmon, and half the sauteed onion/pepper mixture. Folded over, cranked the heat down to low, covered and let steam until the cheese melted.
Served with low-fat sour cream and turkey sausage patties.
I think I have slain J. There is also currently a cat turf war going on over who gets to sit in my lap and smell my breath obsessively. :D
*We had no milk, since we're not supposed to have it anyway, so I did some research on making omelets without it (I always learned that the base mixture was 2 parts egg to 1 part milk). Turns out, traditionally only water is added, if anything. But on two different cooking sites, one specifically suggested adding carbonated water, and one suggested adding lime juice, for "the fluffiest omelets ever". Since I noticed we had carbonated water WITH lime juice I figured I'd give it a shot. They were not even remotely kidding. J.'s 3-egg omelet turned out the size of a traditional 5-egg, and my 2-egg was still almost too large for me to finish. It was also light and fluffy and wonderful. Definitely noting this trick in my menu cards.