In 8-inch nonstick skillet or 2-quart saucepan, melt 1 teaspoon of the butter over medium heat. Add apple; cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in Canadian bacon. Reduce heat to medium-low; cook and stir about 2 minutes. Remove from heat. Stir in syrup.
Meanwhile, in medium bowl, mix egg product or beaten eggs and egg whites and the pepper until well blended.
In 10-inch nonstick skillet with flared sides (omelet pan), melt remaining teaspoon butter over medium heat. Pour egg mixture into skillet. Cook about 1 minute, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until mixture begins to cook around edges. Reduce heat to medium-low; cover and cook 3 to 6 minutes or until set.
Spoon half of filling over half of omelet; quickly fold other half of omelet over filling. Cut omelet in half; slide each half onto serving plate. Spoon remaining filling over each serving.