Bill's Lite Garden Omelet

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 egg
• 2 egg whites
• 1 tablespoon non-fat coffee creamer or 1 tablespoon skim milk
• 1 small shallot, diced fine
• 1/4 cup bell pepper, diced
• 1/4 cup baby portabella mushroom, sliced
• 1/4 cup fresh tomato, diced
• 1/4 cup shredded low-fat cheddar cheese
• 1/8 teaspoon onion powder
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh chives, chopped
• 2 -3 drops worcestershire sauce
• 1/8-1/4 teaspoon hot sauce (red hot or tabasco) (optional)
• 1/4 teaspoon minced garlic
• 1 pinch cajun seasoning (such as emeril's essence)
• salt
• pepper
• non-stick butter-flavored cooking spray

Recipe

• 1 spray small skillet with non-stick spray.
• 2 add shallots and garlic, cooking over medium-low heat for 2-3 minutes, adding a few drops of water as necessary to prevent sticking.
• 3 season with salt and pepper; add bell peppers and saute for a few more minutes before adding mushrooms and 1-2 tsp water, continuing to cook until vegetables are tender.
• 4 remove from heat and drain any excess liquid.
• 5 stir in tomatoes.
• 6 beat together egg whites, yolk, creamer (or milk), and remaining seasonings (onion powder, thyme, chives, worcestershire, hot sauce, and cajun seasoning).
• 7 generously coat a medium sized skillet with non-stick cooking spray; heat over low to medium-low heat.
• 8 pour in egg mixture.
• 9 when egg is mostly set, sprinkle vegetables over surface; then sprinkle cheese on top of vegetables.
• 10 as cheese begins to melt, fold omelet approximately 1/3 over towards center, and the remaining third on top of that.
• 11 slide omelet onto serving plate.
• 12 garnish with a sprinkle of paprika if you desire.
• 13 serve.