Yield: 1 servings
|2 smalls||Button mushrooms; sliced thinly|
|¼||Red or yellow pepper; sliced thinly|
|1 large||Shallot; sliced thinly|
|Freshly ground pepper|
|½||Seeded plum tomato; seeded, and|
|Thinly sliced in a bowl|
|3||Egg whites; beaten until|
|1 tablespoon||Tarragon; coarsely chopped|
In a medium nonstick skillet, heat 1 teaspoon of oil over medium heat. Add the mushrooms, and cook until just golden, about 2 minutes. Add the red peppers, and cook until softened, about 2 minutes. Add the shallots, and cook until golden, about 2 minutes. Add the tomatoes. Season with salt and pepper. Transfer vegetables to a bowl. Wipe out the skillet with a paper towel. In a medium bowl, beat the egg whites until frothy, about 2 minutes.
Heat remaining oil in the skillet. Season egg whites with salt and pepper, and beat for 20 seconds. Pour egg whites into the skillet, and arrange vegetables in the center. Sprinkle with tarragon. Cook until bottom is golden, about 1 minute. Fold in left and right sides. Carefully lift or slide omelet onto a plate, and serve. Makes 1 omelet.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 105 Calories (kcal); 1g Total Fat; (5% calories from fat); 14g Protein; 12g Carbohydrate; 0mg Cholesterol; 174mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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