MyNetDiary
Simple Egg White Omelet with Veggies and Cheese
MyNetDiary

Simple Egg White Omelet with Veggies and Cheese

  • 5 min Prep
  • 9 min Cooking
  • 1 serving Total
  • 242g Weight
232 cals/
serving

8 ingredients

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3 sprays, about 1/3 second each spray Vegetable cooking spray oil
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2 tbsp chopped Onions green spring or scallions raw
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1/3 cup, pieces or slices Mushrooms white raw
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1/3 cup, chopped Peppers sweet green raw
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2 tsp Olive or extra virgin olive oil
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4 large Egg white raw
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1 tablespoon Milk nonfat skim or fat free
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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.