Egg-White Omelet

Categories: Stewart7

Serves: 1 servings

Ingredients:

2 sm Button mushrooms; sliced
-thinly
1/4 Red or yellow pepper; sliced
-thinly
1 lg Shallot; sliced thinly
Salt
Freshly ground pepper
1/2 Seeded plum tomato; seeded,
-and
Thinly sliced in a bowl
3 Egg whites; beaten until
Almost frothy
1 tb Tarragon; coarsely chopped

Instructions:
In a medium nonstick skillet, heat 1 teaspoon of oil over medium heat. Add
the mushrooms, and cook until just golden, about 2 minutes. Add the red
peppers, and cook until softened, about 2 minutes. Add the shallots, and
cook until golden, about 2 minutes. Add the tomatoes. Season with salt and
pepper. Transfer vegetables to a bowl. Wipe out the skillet with a paper
towel. In a medium bowl, beat the egg whites until frothy, about 2 minutes.
Heat remaining oil in the skillet. Season egg whites with salt and pepper,
and beat for 20 seconds. Pour egg whites into the skillet, and arrange
vegetables in the center. Sprinkle with tarragon. Cook until bottom is
golden, about 1 minute. Fold in left and right sides. Carefully lift or
slide omelet onto a plate, and serve. Makes 1 omelet.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 105 Calories (kcal); 1g Total Fat; (5% calories from fat); 14g
Protein; 12g Carbohydrate; 0mg Cholesterol; 174mg Sodium Food Exchanges: 0
Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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