1. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside.

2. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add broccoli, onion and dried basil (if using) to pan. Cook and stir for 5 to 8 minutes or until veggies are crisp-tender. Stir in fresh basil (if using), 1/4 tsp. salt and black pepper. Remove from heat. Stir in the tomato sauce. Cover and keep warm.

3. In a medium mixing bowl, combine egg whites, eggs, water and remaining 1/4 tsp. salt. Beat with a rotary beater until combined but not frothy. Place the prepared baking pan on an oven rack. Carefully pour the egg mixture into the pan. Bake in a 400 F. oven about 7 minutes or until egg mixture is set but still has a glossy surface.

4. Meanwhile, in a small bowl combine mozzarella cheese and Parmesan cheese; set aside.

5. Cut the baked omelette into six 5-inch squares. Using a large spatula, lift each omelette square from baking pan; invert onto warm serving plate. Divide vegetable mixture among omelette squares. Top with cheese mixture. Fold each omelette square diagonally in half., forming a triangle. If desired, drizzle with additional tomato sauce. Serve immediately.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.