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Ingredients: 4 egg whites 4 slices Zucchini (cut in half) 5 slices Portabello mushrooms 4 slices squash (cut in half) 1/4 tsp granulated onion salt and pepper to taste 1 tbs butter 2 tbs Cheddar cheese (shredded)
Preparation: Melt butter in a small non-stick pan. Add whisked/foamy egg whites. Place Zucchini, squash and Portabello mushrooms on the egg whites. Place seasonings on top plus 1 tbs cheese. Place 1 tbs of cheese on the plate. Cook the omelet to desired texture. Remove from the pan and place on the cheese.