Tasty Egg White Omelet

1/2 cup Chopped Broccoli fresh or thawed
1/4 cup Red Onion chopped fine
1 Clove of Garlic (minced)
3/4 cup of fresh Spinach Leaves
4 Large Egg Whites
1/8 tsp ground Black Pepper
1/2 cup (1oz) finely shredded Cabot 75% Light Cheddar Cheese (usually found in the deli area with specialty cheeses)
3 TBL salsa (optional)

Mist a medium nonstick skillet with olive oil spray. Set over medium heat. Add the broccoli, onion, and garlic. Cook, stirring occasionally, for 4 to 6 minutes, or until the onion is almost tender. Add the spinach and cook for 1-2 minutes, or until wilted. Remove the vegetables to a plate. Cover and set aside to keep warm.

In a small bowl, whisk the egg whites and pepper until the egg whites bubble lightly. Coat the pan with olive oil spray. Set over medium heat. Pour the egg white mixture into the pan. Cook, lifting the edges with a spatula as they start to set and tipping the pan for uncooked egg whites to run underneath, for 2-3 minutes, or until almost set. Flip the omelet. Spoon the reserved vegetables over the egg-white mixture. Sprinkle the cheese evenly over the top. Cover and cook for 1-2 minutes, or until cheese is melted. Fold the omelet in half. Transfer to a serving plate. Season with salt substitute (if desired). Top with salsa, serve immediately.

mmmmmm mmmmmm

Number of Servings: 1

Recipe submitted by SparkPeople user MTNHIKER1971.