8 ingredients
3 sprays, about 1/3 second each spray Vegetable cooking spray oil
2 tbsp chopped Onions green spring or scallions raw
1/3 cup, pieces or slices Mushrooms white raw
1/3 cup, chopped Peppers sweet green raw
2 tsp Olive or extra virgin olive oil
4 large Egg white raw
1 tablespoon Milk nonfat skim or fat free
2 tbsp Parmesan cheese grated
10 steps
- Spray large nonstick skillet with pan spray and heat to medium.
- Add green onions, mushrooms, and sweet peppers to pan and saute for about 3-4 minutes or until tender.
- Remove from pan and set aside.
- Turn heat down to medium-low and add olive oil to pan and swirl to coat.
- Whisk egg whites with milk.
- Add egg mixture to pan and cook, periodically pushing the sides and slicing the middle with a silicone spatula. Cook for about 4 minutes or so or until egg whites are no longer runny or raw.
- Add cooked veggies to the center of the pan and sprinkle grated Parmesan cheese over entire egg area.
- Fold omelet twice - take one side and fold it so it meets in the middle, then do the same on the opposite side. It should look like a long rectangle.
- Turn off heat and cover omelet for about 30 seconds so that cheese melts.
- Serve omelet on a preheated plate and enjoy.
Tips:
Garnished with green onion curls in recipe photo. You can make this garnish by slicing green onion tops into very thin, lengthwise slices. Place slices in ice water for a few minutes - they will curl up.
Romano cheese is a great substitute for Parmesan cheese.
Add salt and pepper to taste. Log the salt if you need to track sodium.
Preheat plate by microwaving on medium for 30 seconds.
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