New Version of Puffy Omelet

My infernal craving for carbs has led to an increase in weight, which I have recently counteracted by going back onto a strict version of the Atkin's Diet. As anyone who has been on the diet can attest, breakfast boredom is a major problem. Sadly, the usual puffy omelet recipe has too many carbs for the diet at this level, so I had to adjust it. Here's the new, lower carb version:

4 large eggs, separated
1 tsp dried lemon peel (can be omitted)
1 package lemon Crystal Light single package
1-2 tbsp water

Preheat oven to 350.

Method 1: Separate the eggs. Add the lemon peel, Crystal Light and water to the yolks and beat until light yellow and thickened. Heat a small skillet on the stovetop at low, and butter when hot. Beat egg whites until stiff. Fold the yolks into the whites, gently. Pour into the small skillet. Let it cook for a couple of minutes, then transfer to the oven for 8 minutes.

Method 2: Separate the eggs. Add the lemon peel, Crystal Light and water to the yolks and beat until light yellow and thickened. Beat egg whites until stiff. Fold the yolks into the whites, gently. Butter a 1 quart casserole dish and then add the mixture. Bake for 10 minutes, or until top is browned.

I kind of like the second method. It's dead easy.