Egg White Omelette with Cheese & Vegetables

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
130
protein 
15 g
sodium 
230 mg
carbohydrates 
9 g
fat 
5 g
fiber  
2 g
cholesterol 
8 mg
Servings 
1
Ingredients 

3 egg whites
½ tsp canola oil
¼ cup diced red or yellow bell peppers
1 Tbsp diced green onion tops
½ cup sliced white mushrooms
¼ med tomato, diced
1 Tbsp low-fat Monterey Jack cheese

Instructions 
  1. In a small mixing bowl, whisk the egg whites just until they become frothy.
  2. Lightly coat a small skillet with canola oil, and sauté vegetables over medium-high heat until tender.
  3. Pour egg mixture over vegetables. As the egg whites start to set, use a spatula to lift edge of eggs and turn them over. As soon as all the mixture has set, sprinkle cheese on vegetables, remove the pan from the heat and fold the omelet in half.  Serve eggs immediately.
About the author 
<p>All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.</p>