In a small bowl, beat your egg whites, egg and flour together well until slightly frothy. Salt and pepper then set aside.

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!

Slide onto a plate, sprinkle on the cheese and top with the tomato.