Egg White Omelet With Mushrooms, Peppers, And Herbs

Melt half of the butter in a pan over medium heat. Add the mushrooms and cook for 4-5 minutes, or until slightly brown. Remove the mushrooms and set aside.

Melt remaining butter in the pan. Add the red and yellow bell peppers. Cook until tender, about 4-5 minutes. Remove the peppers and set aside. Combine the chopped herbs in a bowl and mix.

For each omelet, crack two eggs into a bowl and remove the yolks. Add 1 1/2 teaspoon of water for every two eggs and mix well. Spray a pan with nonstick cooking spray and heat over medium heat. Pour the two egg whites into the pan. Using a wooden spoon, carefully push the edge of the egg whites toward the middle of the pan and allow the raw egg white to spread outward.

When the egg white begins to firm, add 1/4 of the cooked mushrooms and peppers and 2 teaspoons of the mixed herbs. Gently press the ingredients into the egg whites. Carefully roll the egg white so that you can turn it over and cook the other side for about 30 seconds. Remove the omelet to a plate and serve.