Egg White Omelet (with Picture)

Innerbeauty31

581850_10201115729234276_371191046_n by bonnie24blue, on Flickr

Egg White Omelet

1/4-1/2 Cup Egg White (enough to cover the bottom of the pan)
1 - Roma tomato chopped
1/4 cup - Cheese
1/4 cup Cilantro chopped
1/4 cup Mushrooms (I used portabella - sauted with garlic, and pepper)
Chives chopped
Jalapeno Chopped
Dehydrated minced onions
Pepper (to taste)
Salt (to taste)
2 TBS Fat free sour cream

Directions

Prepare your chopped veggies ahead before cooking your omelet. Have them ready.

Spray pan medium hot with "Pam". Pour on egg whites to cover pan about 1/4 inch thick. While it's cooking, add salt and pepper to taste and sprinkle dehydrated onions on (about 1 tsp). While it's cooking, lift a side of the omelet and allow the top, uncooked portion to hit the pan - keep doing this till nothing is runny on top. (No need to flip.) Cover with a lid and let it cook all the way through (doesn't take long).

Uncover and place your chopped veggies and cheese on the cooked egg whites. (don't let it sit long - you don't want your veggies to cook). Fold in half and slide onto a ready plate.

Top with fat free sour cream and enjoy! It's like sunshine in your mouth

Calories: 220 Carbs: 11 Fat: 10 Protein: 24 Sodium: 433 (this is without adding extra to the eggs) Sugars: 2