READY IN: 20minsYIELD: 1 omelet
INGREDIENTS
4egg whites 1pinchsea salt, ground(to taste) 1pinchblack pepper (to taste) 1tablespoonclarified butter 1⁄4 cupred onion, finely chopped 3largemushrooms, washed and sliced 1⁄4 cupcherry tomatoes, washed and quartered 1⁄2 teaspoonhot sauce (to taste) 1⁄4 cupsharp cheddar cheese (to taste)NUTRITION INFO
Serving Size: 1 (327) g
Servings Per Recipe:1
Calories: 329.7
Calories from Fat 194 g 59 %
Total Fat 21.6 g 33 %
Saturated Fat 13.4 g 66 %
Cholesterol 60.2 mg 20 %
Sodium 1047.1 mg 43 %
Total Carbohydrate10.7 g 3 %
Dietary Fiber 2.6 g 10 %
Sugars 5.2 g 20 %
Protein 24.8 g 49 %
DIRECTIONS
In a mixing bowl, add egg whites, ground sea salt and freshly ground black pepper; whisk until frothy and set aside.In a small skillet over medium heat, add butter and when hot, add onions and mushrooms; season with ground sea salt. Sauté the ingredients until nicely cooked, about 1 ½ minutes. Add tomatoes and season with hot sauce; sauté for 1 minute. Remove from the heat and transfer to a bowl.Wipe the skillet and return to the heat; set the temperature to medium-low. Spray generously with cooking spray. Pour in egg white mixture, swirl to cover bottom evenly and cook until set, about 3 to 4 minutes or until the edges set and release from the pan, lifting with a spatula. Spoon onion mixture on half of the omelet, sprinkle cheese on top and then fold it over. Cook until cheese has melted, about 1 minute. Slide omelet onto a serving plate. Makes 1 large omelet.Source: Read Full Article
