Loaded Veggie Egg White Omelette

Ingredients

• 6 large egg whites
• 1 whole bell pepper (any color)
• 4 oz mushrooms, sliced
• ½ whole yellow onion
• ½ cup cheddar cheese, shredded
• 2 slices bread (for toast)
• 2 tbsp sour cream

Instructions

1. 1

   Dice the bell pepper and onion into small pieces. Slice the mushrooms 1/4-inch thick.

2. 2

   Heat 1 tbsp oil in a 10-inch non-stick skillet over medium-high until shimmering. Add onion and cook 2 minutes until soft.

3. 3

   Add bell pepper and mushrooms, cook 4 minutes stirring occasionally until vegetables soften and shrink.

4. 4

   Whisk the egg whites with a pinch of salt and pepper until frothy, about 1 minute. Pour into the skillet, spreading evenly.

5. 5

   Cook 3 minutes without stirring until edges set. Scatter cheese over half, then fold omelette in half and slide onto a plate.

6. 6

   Toast the bread, arrange on the plate with the omelette, potatoes, salad, and a dollop of sour cream on the side.

Tools you’ll need

• 10-inch non-stick skillet
• cutting board
• chef's knife
• whisk
• spatula
• toaster

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