Portobello Egg White Omelet with Tomato

Need something to eat but don't want to explode your heart with calories?

Me too.

Unfortunately I usually find that non-heart exploding snacks are usually boring and/or tasteless. 

Well...as I have learned...they don't necessarily have to be.

This omelet was delicious and is only 155 calories.

*gasp*

It's true.

155 calories, 4 fat, 13 carbs, 17 protein.

Nice, right?

Want to know what is even better?

It only takes about 10 minutes to whip one up. Perfect for when a snack attack hits you or when you are looking for a quick breakfast in the morning.

Portobello Egg White Omelet with Tomato

Ingredients

1 portobello mushroom cap, sliced

1/4 of a small purple onion, diced

2 tsp soy sauce

3 egg whites, beaten

pinch dried parsley

pinch garlic salt

2 Tbsp cheddar cheese, shredded

3 thin slices of tomato

Directions

Spray a medium fry pan with cooking spray and place over medium heat. Cook mushroom and onion until vegetables are soft. Stir in soy sauce. Remove cooked mushroom and onion to a small bowl and set aside.

Add beaten egg whites to fry pan and lower heat to medium low. Sprinkle with parsley and garlic salt. Let egg white cook about 4 - 5 minutes, until almost completely set. Gently flip over in pan.

Top half of omelet with cooked mushroom and onion and carefully fold the omelet over to cover the filling.

Remove from heat and sprinkle with 2 Tbsp of shredded cheese. Serve with 3 slices of tomato. (You could, of course, add the tomato slices to the middle of the omelet if you wish...but I like my tomato on the side.)

You could eat this for breakfast if you like. Or lunch. Or dinner. Or a snack.

Okay...pretty much anytime.

And, I just wanted to add that NO, I do not have anything against egg yolks. I enjoy eating the whole egg. I made this egg white only omelet for something different and to lower the calories, etc.. a bit.

It was pretty darn tasty.

Correction...

It was VERY, very tasty.