Tomato mushroom egg white omelet
230 cals, 36p, 6c, 6f (per meal)
1/2 small whole (2-2/5" dia) (46g)
1/3 cup, pieces or slices (23g)
1 large (50g)
4 large (132g)
1/2 cup (113g)
2 dash, ground (1g)
1
Combine all of the eggs, cottage cheese, and pepper and beat with a fork.
2
Spray a skillet with non-stick spray and place over medium heat.
3
Pour egg mixture into skillet, being sure it spreads evenly over the pan, and sprinkle mushroom and tomato over top.
4
Cook until eggs are opaque and set. Fold one-half of the omelet over the other.
5
Serve.