1 TB chopped onion
2 TB chopped green or red bell pepper
1 TB chopped tomatoes
1 egg (I use Eggland’s Best or cage-free)
2 egg whites
1/2 tsp italian seasoning (for variation try dill, basil, parsley, chives, cilantro)
dash of black or red pepper
1 tsp grated Parmesan cheese
Directions:
Coat skillet with cooking spray or olive oil and cook onion and peppers over medium heat stirring occasionally, for about 2 minutes. Stir in tomatoes. Beat egg and egg whites and pour into pan. Sprinkle with the seasoning. Reduce the heat to low and cook for about 5 minutes, lifting the cooked edges once to let the uncooked egg run underneath. Cover and cook for 1 to 2 minutes, or until the eggs are cooked through. Sprinkle with the cheese and fold the omelet in half. Enjoy immediately.