Egg-White Omelet

Photo: flickr user Ray_from_LA

Ingredients

2 smalls button mushrooms sliced thinly

red or yellow pepper sliced thinly

1 lrg shallot sliced thinly

Salt

Freshly ground pepper

seeded plum tomato seeded, and

thinly sliced in a bowl

3 egg whites beaten until

almost frothy

1 tablespoon tarragon coarsely chopped

Preparation

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.