Egg White Omelette With Herbs And Mushrooms
Instructions:
- 4 eggs whites
- 1 tablespoon chopped fresh herbs (a combination of any or all of the following fresh herbs may be used: basil, tarragon, thyme, parsley and chives) or 1 1/2 teaspoon dried herbs sliced mushrooms
- 1 tablespoon low-fat parmesan cheese
- Place egg whites in mixing bowl
- Whisk eggs slightly
- Add 1 tablespoon of herbs to egg mixture and mix well
- Coat a small skillet with non-stick cooking spray and set it over low heat.
- Pour egg in mixture and slices mushrooms.
- When eggs begin to set, left edges with spatula and tilt skillet to let uncooked egg run to the bottom; sprinkle parmesan cheese over omelet.
- Continue cooking omelet over low heat; when cooked to an even consistency, fold the omelet over into a half circle and cook until fluffy.