Veggie Omlet

By LKovac

Ingredients

• 1/4 cup egg whites (sometimes I add in a full egg, with the yolk)
• 1 handful of baby spinach
• 1/4 teaspoon (about a pinch) onion powder
• 1/4 cup halved cherry tomatoes
• 1/4 cup shredded low fat (or skim) grated mozzarella cheese
• Note: A few vegetables I like to sub in are steamed asparagus, sauteed mushrooms, or steamed broccoli.

Details

Adapted from laurenconrad.com

Preparation

Step 1

In a bowl, beat together the egg whites, spinach and onion powder.
In a small skillet coated with olive oil cooking spray over medium heat, pour in the egg mixture and cook for about 2 to 3 minutes.
Flip with spatula and cook another 2 minutes. (At this point it will look like a big egg pancake. Yum!)
Reduce heat to low and sprinkle on cheese and cherry tomatoes and then fold omelet in half (one side over the other). Cook for another minute or so to allow cheese to melt and then serve.
Add salt and pepper to taste. Enjoy!