Egg White Veggie Omelette Recipe

Time20m

Serves2

Onions, green peppers, tomatoes, mushrooms, low-fat mozzarella cheese, Spanish sauce, fresh fruit, wheat & almond pancakes

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Ingredients

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1
Prepare the Vegetables
In a skillet, sauté the diced onion, green bell pepper, mushrooms, and tomato over medium heat until they are tender, about 5-7 minutes.
2
Whip the Egg Whites
In a bowl, whisk the egg whites until they are frothy. Season with salt and pepper to taste.
3
Cook the Omelette
Pour the whipped egg whites into the skillet with the sautéed vegetables. Cook on low heat until the edges start to set. Gently lift the edges with a spatula to allow uncooked egg to flow underneath.
4
Add Cheese and Sauce
Once the omelette is mostly set, sprinkle the shredded mozzarella cheese over one half of the omelette. Drizzle Spanish sauce to taste over the cheese.
5
Fold and Serve
Carefully fold the omelette in half and allow it to cook for another 1-2 minutes, until the cheese is melted. Slide the omelette onto a plate and serve warm.