Garden Omelet
Ingredients
- 100 g Egg Whites
- 1 Whole Egg
- Mushrooms, sliced
- Roma Tomato, quartered
- Onions, chopped or sliced
- 100 g Simply Shredded Potato (or thin sliced baking potato)
Directions
- Take medium sized pan and with olive oil cooking spray pan.
- Place over medium-high heat.
- Add onions, mushrooms and tomatoes.
- Stir until cooked.
- Remove veggies and keep warm.
- Add potatoes and cook until crispy.
- Remove potatoes and keep them warm.
- Lower heat to medium-low (respray pan if needed).
- In small bowl, crack egg and mix in egg whites.
- Whisk until blended.
- Place veggies back into pan and reheat.
- Pour eggs and egg whites into pan.
- Cook until the eggs firm up.
- Plate potatoes and place omelet on top.
Serving: 1