Veggie Omelet

Servings: 1
Cooking Time: 10 Minutes
Ingredients:
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup mushrooms, chopped
5 egg whites
1 whole egg
1 tablespoon skim milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons Swiss cheese, shredded
Directions:

1. Coat a medium-sized nonstick skillet in cooking spray and place
   over medium heat. Add the onions, bell peppers, and mushrooms and cook for
   3– 4 minutes, or until tender.
2. Meanwhile, in a small mixing bowl, add the eggs, milk, salt, and pepper. Beat
   until well combined.
3. Dispose of the vegetables from the skillet and set them apart. Re-coat the skillet in
   Cooking spray and upload the egg combination. Cook dinner for 2 mins or until the lowest
   of the eggs begins to set. Using a spatula, gently lift the edges of the egg and tilt
   the pan so the uncooked egg flows toward the edges.
4. Continue to cook for 2 – 3 minutes or until the center of the omelet begins to
   look dry. Add the cheese and vegetables to the center of the omelet. Using a
   spatula, fold the omelet in half. Cook for another 1 – 2 minutes, or until cheese is
   melted and the egg has reached the desired consistency.
   Nutrition: Calories: 244; Protein: 27grams; Carbohydrates: 10grams;
   Fat: 10grams