Vegetable Omelet

Recipe from

Real Simple


1 egg
2 egg whites
1/2 teaspoon olive oil
2 scallions (white and light green parts), thinly sliced
1 plum tomato, diced
1/4 cup sliced button mushrooms


In a small bowl, whisk together the egg and egg whites.

Heat the oil in an 8-inch nonstick skillet over medium-low heat. Add the scallions, tomato, and mushrooms. Cook, stirring, until the mushrooms are tender, 2 minutes. Pour in the egg mixture and cook 2 minutes. Using a rubber spatula, fold the egg in half and cook 1 minute more or until set. Transfer to a plate.