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Egg White Omelet with Mushrooms, Peppers and HerbsIngredients:2 teaspoons butter 1/2 pound mushrooms, sliced 1 red bell pepper, diced 1 yellow bell pepper, diced 2 sprigs fresh thyme, leaves removed and chopped 2 sprigs fresh oregano, leaves removed and chopped 1 bunch fresh chives, chopped Nonstick cooking spray 8 large eggs 1 tablespoon water Directions: Melt one teaspoon of butter in a pan over medium heat. Add mushrooms and cook for four to five minutes, or until slightly brown. Remove mushrooms and set aside. Melt another teaspoon of butter in pan. Add red and yellow peppers. Cook until tender for about four to five minutes. Remove peppers and set aside. Combine chopped herbs in a bowl and mix. For each omelet, crack two eggs into a bowl and remove yolks. Add 1-1/2 teaspoons of water for every two eggs and mix well. Coat a pan with nonstick cooking spray and place over medium heat. Pour two egg whites into pan. Using a wooden spoon, carefully push edge of the egg whites toward the middle of the pan and allow the raw egg white to spread outward. When egg white begins to firm, add 1/4 cooked mushrooms and peppers and two teaspoons of mixed herbs. Gently press ingredients into egg whites. Carefully roll egg white so that you can turn it over and cook other side or about 30 seconds. Place omelet on a plate and serve. Makes four servings. Nutritional information per serving: Calories: 80 Fat: 2g Cholesterol: 5mg Sodium: 215mg Carbohydrate: 9g Courtesy of FitnessandFreebies.com Back to Previous Page
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