Ingredients
- 300g egg whites
- 25g red bell peppers, cut into thin strips
- 25g yellow onion, cut into thin strips
- 50g cherry tomatoes
- 50g yellow squash, sliced
- 50g zucchini, sliced
- 50g button mushrooms, sliced
- 50g fresh spinach
- 56g crumbled reduced-fat feta cheese (or low-fat cheese of choice for up to 120 calories)
- Salt & pepper (to taste)
Directions
1. Pre-heat the oven to 400°F
2. In a bowl, mix all the vegetables together, except for the spinach. Spray them lightly with cooking spray and season lightly with salt and pepper. Place the mix on a baking sheet and bake in the oven at 400°F for 10 minutes. Remove from the oven and set aside.
3. In a bowl, whisk the egg whites well. Add the roasted vegetables and the remaining ingredients and mix well.
4. Heat the stove top to medium heat. Using a nonstick skillet, add the egg mixture and cook on one side for 3 minutes or until the egg whites are partially cooked. Make sure to work the egg mixture back and forth with a spatula so they don’t stick to the pan.
5. When ready, flip, turn or roll the omelette over and cook for an additional 2 minutes.
6. Once it is fully cooked, fold the omelette in half and serve