Ingredients

6 egg whites

salt and pepper to taste

3/4 cup mushrooms, sliced

2 tablespoons green onion, chopped

1/2 Roma tomato, chopped

1-1/2 ounces low-fat cheddar cheese, shredded

Preparation

  1. In a small bowl, lightly beat the egg whites with a fork and season to taste with salt and pepper.
  2. Coat a small nonstick sauté pan with cooking spray and place over medium heat. Add the vegetables and cook until tender.
  3. Add egg mixture and cook until set on the bottom. Sprinkle the cheese over top, fold omelet in half, and cook a bit longer until cheese is melted and eggs are set.