Ingredients
3 egg whites
1 whole egg
1 tsp flour
3 baby portabella mushrooms, chopped
2 green onions, chopped
1/2 roma tomato, chopped
1/4 of a green pepper, chopped
low fat cheese, shredded
salt and pepper
Instructions
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In a small bowl, beat your egg whites, egg and flour together well until slightly frothy. Salt and pepper then set aside.
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Spray a small non-stick skillet with cooking spray, saute the mushrooms, green pepper and the whites of the green onion over medium high heat for 3-4 minutes. Add the eggs and the greens of the onions. Scramble until eggs are completely cooked. Instead of scrambling, you could always let the eggs cook gently without stirring for a classic omelette. Either way, don’t undercook or they will be extremely watery!
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Slide onto a plate, sprinkle on the cheese and top with the tomato.
Nutrition
- Serving Size: 1
- Calories: 267
- Sugar: 33g
- Sodium: 626mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 196mg
2 comments
I hate the liquid at the end of egg whites – yuck! I never thought to try flour! I will definitely need to try that!!!
What is the point of removing egg yokes if you are gonna add cheese (which most likely contains more saturated fat than eff yoke)…