Egg White Veggie Omelette

3 large Egg White

1/4 cup Red Onion

1/2 cup Baby Bella Mushrooms

1 Plum Tomato

1/2 cup Baby Spinach

1/2 tsp Ground Black Pepper

1. Spray a non-stick pan with cooking spray. Add the diced red onion, and cook until translucent (about 2-3 minutes). Add the chopped mushrooms, and cook a few minutes longer and both veggies are soft. Add the chopped plum tomato, and add more cooking spray if needed.

2. Once the tomatoes become soft, add the chopped baby spinach until wilted. Spread the veggies evenly in the pan so that they are distributed evenly in the omelette.

3. In a separate bowl, whisk the three egg whites with some fresh ground pepper. Add the egg whites to the veggies and cook until the egg whites become solid. Carefully fold the omelet and enjoy!

Total Fat 0.2g

Saturated Fat 0g

Total Carbohydrate 9.63g

Dietary Fiber 3.03g

Sugars 1.33g

Protein 17.9g