High-Protein Veggie Omelette

Calories: 202

Protein: 30g

Carbs: 6g

Fat: 6g

Key Nutrients: Vitamin D, Calcium

Ingredients:

• 6 large egg whites

• 1/4 cup shredded low-fat cheese

• 1/2 cup mushrooms, diced

• 1 tsp olive oil

• 1/4 tsp dried thyme

• 1/4 tsp garlic powder

• Salt and black pepper to taste

• Optional: fresh chives for garnish

Instructions:

1. Heat a non-stick pan over medium heat and add olive oil.

2. Add diced mushrooms, season with thyme, garlic powder, salt, and pepper. Sauté for 3-4 minutes until mushrooms release their moisture and begin to brown.

3. While mushrooms cook, whisk egg whites in a bowl until slightly frothy.

4. Spread mushrooms evenly in the pan and pour in the whisked egg whites.

5. As the edges begin to set (about 2-3 minutes), use a spatula to gently lift the edges, tilting the pan to allow uncooked egg to flow underneath.

6. When eggs are about 80% set, sprinkle the low-fat cheese evenly over one half of the omelette.

7. Using a spatula, carefully fold the other half over the cheese.

8. Cook for another minute until cheese melts and eggs are fully set.

9. Garnish with fresh chives if desired and serve immediately.