Mushroom and Pepper Egg White Omelet

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mushrooms

  White, raw

  1 cup pieces or 70g

• Egg white

  Raw, fresh eggs

  6 egg white (separated from yolk) or 240g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Cheddar cheese

  ½ cup, shredded or 57g

Directions

1. Heat 1 tbsp olive oil in a non-stick skillet.
2. Cook mushrooms until soft. Remove from pan and set aside.
3. Place egg whites into hot pan and add a dash of salt and pepper.
4. Once egg edges are cooked solid, sprinkle chopped red pepper, mushrooms, and shredded cheese over the whites and fold egg over. Cook until cheese is melted.
5. Serve immediately.