Mediterranean Eggwhite Omelette

As Seen on Good Morning Tennessee, June 11, 2001

Mediterranean Eggwhite Omelette

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)

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.

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