Egg White Omelet With Herbs And Mushrooms~ ALL PHASES

4 eggs whites
1 tablespoon chopped fresh herbs (a combination of any or all of the following fresh herbs may
be used: basil, tarragon, thyme, parsley and chives) or 1 1/2 teaspoon dried herbs
sliced mushrooms
1 tablespoon low-fat parmesan cheese
Place egg whites in mixing bowl

Whisk eggs slightly

Add 1 tablespoon of herbs to egg mixture and mix well

Coat a small skillet with non-stick cooking spray and set it over low heat. Pour egg in mixture
and slices mushrooms.

When eggs begin to set, left edges with spatula and tilt skillet to let uncooked egg run to the
bottom; sprinkle parmesan cheese over omelet.

Continue cooking omelet over low heat; when cooked to an even consistency, fold the omelet
over into a half circle and cook until fluffy.