Low Fat Mediterranean Omelet
- 34 cup egg white, (or eggbeaters)
- 12 tablespoon extra virgin olive oil
- 14 teaspoon balsamic vinegar
- 12 tablespoon olive oil
- 2 marinated artichoke hearts, (slice them up)
- 3 roundtop mushrooms, (sliced)
- 1 stalk asparagus, (cut into discs, staying in the soft parts)
- 12 sweet green pepper, (cut into bite-sized pieces)
- 12 cup parmesan cheese, freshly shredded, (you shred it)
DirectionsSaute all vegetables in olive oil for 5 minutes.
Add egg whites and rest of ingredients.
Saute until set.