Egg-White Omelet
By: Anonymous
Published: Friday, February 12, 2010 - 12:53am

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

1 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. 2 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. 3 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. 4 Makes 1 omelet.