Mushroom Egg White Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 Egg Whites (or 1 cup Egg Whites from a carton)salt and pepper to taste3/4 cup mushrooms1/2 cup tomato, diced2 TBS green onion, chopped1/4 cup low fat cheddar cheese, shredded
1. In a small bowl, lightly beat the egg whites with a fork and add the salt and pepper to taste. If you are using egg whites from a carton, add the salt and pepper in the 3rd step.
2. Coat a small nonstick saute pan with cooking spray and place over medium heat. Add the vegetables and cook until tender.
3. Add egg mixture (and salt and pepper if using egg whites from a carton) and cook until set on the bottom. Sprinkle cheese over the top and fold the omelet, cook another minute or two until cooked through and cheese is melted.
Number of Servings: 2
Recipe submitted by SparkPeople user SANDRA_92083.
2. Coat a small nonstick saute pan with cooking spray and place over medium heat. Add the vegetables and cook until tender.
3. Add egg mixture (and salt and pepper if using egg whites from a carton) and cook until set on the bottom. Sprinkle cheese over the top and fold the omelet, cook another minute or two until cooked through and cheese is melted.
Number of Servings: 2
Recipe submitted by SparkPeople user SANDRA_92083.
Nutritional Info Amount Per Serving
- Calories: 110.3
- Total Fat: 1.2 g
- Cholesterol: 3.0 mg
- Sodium: 92.9 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.1 g
- Protein: 16.6 g
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