July 1, 2010 by jenniebean10
This was the first omelette I ever made! Typically, I’m not a breakfast person, but I have a carton of egg whites and my own kitchen this summer, so why not?
Veggie Egg White Omelette
3 large egg whites
2 T. milk
salt, pepper and basil to taste
chopped green peppers, mushrooms and green onions
handful of shredded cheddar
Whisk together the egg whites, milk, salt, pepper and basil.
Lightly coat or spray skillet with oil and put on medium heat for one min.
Pour egg mixture into pan and sprinkle veggie and cheese filling either on one half or the middle 1/3 of the egg. Cook until egg lifts easily from the sides of the pan. Fold the omelette, let cook until cheese is melted, then slide off the pan onto plate.