Ingredients:
1 eggs
2 egg whites
1 tablespoon non-fat coffee creamer or 1 tablespoon skim milk
1 small shallots, diced fine
1/4 cup bell peppers, diced
1/4 cup baby portabella mushrooms, sliced
1/4 cup fresh tomatoes, diced
1/4 cup shredded low-fat cheddar cheese
1/8 teaspoon onion powder
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh chives, chopped
2 -3 drops Worcestershire sauce
1/8-1/4 teaspoon hot sauce ( Red Hot or Tabasco) (optional)
1/4 teaspoon minced garlic
1 pinch cajun seasoning ( such as Emeril’s Essence)
salt
pepper
non-stick butter-flavored cooking spray
Directions:
Spray small skillet with non-stick spray.
Add shallots and garlic, cooking over medium-low heat for 2-3 minutes, adding a few drops of water as necessary to prevent sticking.
Season with salt and pepper; add bell peppers and saute for a few more minutes before adding mushrooms and 1-2 tsp water, continuing to cook until vegetables are tender.
Remove from heat and drain any excess liquid.
Stir in tomatoes.
Beat together egg whites, yolk, creamer (or milk), and remaining seasonings (onion powder, thyme, chives, Worcestershire, hot sauce, and Cajun seasoning).
Generously coat a medium sized skillet with non-stick cooking spray; heat over low to medium-low heat.
Pour in egg mixture.
When egg is mostly set, sprinkle vegetables over surface; then sprinkle cheese on top of vegetables.
As cheese begins to melt, fold omelet approximately 1/3 over towards center, and the remaining third on top of that.
Slide omelet onto serving plate.
Garnish with a sprinkle of paprika if you desire.
Serve.
Servings: 1
Time preparation: 10 min.
Time total: 25 min.