Vegetable Omelet
6 egg whites, beaten until froathy
8 oz < 170 g > vegetables, chopped ( onion, green pepper,
mushrooms, tomato and zucchini )
salt and pepper to taste
PAM
METHOD:
1. Spray frying pan with PAM
2. Saute vegetables over low heat until just soft.
3. Pour egg-whites over vegetables and season
4. Cook over low heat, without stirring, until firm
5. To firm up uncooked egg, slice blade of spatula
around the outside edge of omelet from time to
time.
DO NOT OVERCOOK
