My breakfast omelette

2.0 tbsp Sweet peppers (bell)
0.25 cup, sliced Summer Squash
0.5 plum tomato Red Ripe Tomatoes
0.5 cup, pieces or slices Mushrooms, fresh
1.0 tbsp chopped Scallions, raw
2.0 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white)
1.0 large Egg, fresh, whole, raw
1.0 oz Mozzarella Cheese, part skim milk

Dice all ingredients into small five with the exception of the tomato. You want top seed it and then cut into a little larger dice. Mix egg and whites together. Use a good non stick pan and give it a quick spray of Pam. Saute the pepper, scallions, summer squash and mushrooms until soft then add the tomatoes. Don't add more fast but use a splash of chicken or veggie stock cook until soft and stock absorbed. Add egg with heart on low, move egg around until almost set. Add the cheese and fold. When firm put it on plate. Note" I usually use shredded Parmesan cheese in the same amount because it saves fast and calories, but I was out. Use fresh grated not the stuff in the can. Hope you enjoy

Serving Size: 1 serving

Number of Servings: 1.0

Recipe submitted by SparkPeople user PEARLEMMA.