Vegetable And Feta Omelet

1. 1

   Whisk the egg and egg whites in a small bowl. Set aside.

2. 2

   Heat the olive oil over medium-high in a small skillet. Add the mushrooms, bell pepper and shallot. Cook for 3 minutes, until the mushrooms shrink and darken. Reduce the heat to medium.

3. 3

   Stir in the cilantro and black pepper. Pour the eggs into the skillet. Gently scrape the edges of pan with a spatula and tilt the pan to move uncooked egg to the edges. Cook for about 3 minutes, until the eggs are fully cooked. Flip the omelet if desired. Transfer to a plate.

4. 4

   Sprinkle the omelet with 1 tablespoon of feta cheese. Place two slices of tomato on one side of the omelet. Fold the omelet over to make a half moon. Sprinkle with the remaining feta cheese and garnish with cilantro.

5. 5

   *To further reduce cholesterol and saturated fat, use 4 egg whites instead of 1 whole egg and 2 egg whites.

* Per serving · 4 servings · Values may vary.