6 egg whites
salt and pepper to taste
3/4 cup sliced mushrooms
2 TBSP green onion, chopped
1/2 Roma tomato, chopped
1 1-2 ounces low-fat cheddar cheese, shredded
Coat a small nonstick pan with cooking spray over med heat and cook vegetables until tender.
Add egg seasoned egg mixture and cook until set on the bottom. Sprinkle cheese over the top, fold omelet in half, and cook a bit longer until cheese is melted and eggs are set.
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