Loaded Vegetable Egg White Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 egg whites, well beaten 2 tablespoons chopped green bell pepper 2 tablespoons chopped tomato, seeded 1 tsp olive oil2 tablespoons fresh mushrooms, sliced1/4 cup fat free cheddar cheese, shreddedsalt and black pepper to taste
1. Heat a large skillet coated with olive oil cooking spray over medium heat.
2. Add the egg whites, allowing them to cover the bottom of the pan.
3. Cook for 3 minutes, or until the bottom begins to set. Flip.
4. When nearly cooked, top one half of the omelet with the bell peppers, tomato, mushrooms, cheese, salt and black pepper.
5. Carefully fold the remaining half over the filling and cook for 2 minutes, or until cooked through.
Serving Size: Makes 1 omelet
2. Add the egg whites, allowing them to cover the bottom of the pan.
3. Cook for 3 minutes, or until the bottom begins to set. Flip.
4. When nearly cooked, top one half of the omelet with the bell peppers, tomato, mushrooms, cheese, salt and black pepper.
5. Carefully fold the remaining half over the filling and cook for 2 minutes, or until cooked through.
Serving Size: Makes 1 omelet
Nutritional Info Amount Per Serving
- Calories: 169.3
- Total Fat: 4.9 g
- Cholesterol: 5.0 mg
- Sodium: 655.4 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.9 g
- Protein: 24.2 g
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