Liz's Mediterranean Egg White Omelet

2 Egg whites
1 tbs water
1 cup stewed tomatoes, drained
1 cup sliced fresh mushrooms
1/4 medium onion, sliced
1 clove garlic, minced
1/4 tsp freshly ground black pepper
Pinch of salt
2 tbs Extra Virgin Olive Oil

Add 1 tbs oil to skillet and cook onion in hot oil for 3 minutes. Add sliced mushrooms and garlic and cook for another 3 minutes. Add stewed tomatoes and bring to a boil. Lower heat and let simmer 5 minutes. While it is simmering mix egg whites, water, salt, and pepper in a bowl. Take a 10-inch skillet and heat, then add 1 tbs oil to coat. Pour egg mixture in and begin stirring until egg starts to cook, then stop. Cook 45-60 seconds more then pour tomato mixture onto one half and fold the other half over. Serve. May top with tbs crumbled feta.

Makes 1 serving.

Number of Servings: 1

Recipe submitted by SparkPeople user MISSWISABUS.