Bill's Lite Garden Omelet

• 1 egg
• 2 egg whites
• 1 tablespoon non-fat coffee creamer or 1 tablespoon skim milk
• 1 small shallot, diced fine
• 14 cup bell pepper, diced
• 14 cup baby portabella mushroom, sliced
• 14 cup fresh tomato, diced
• 14 cup shredded low-fat cheddar cheese
• 18 teaspoon onion powder
• 1 teaspoon fresh thyme, chopped
• 12 teaspoon fresh chives, chopped
• 2 -3 drops Worcestershire sauce
• 18-14 teaspoon hot sauce (Red Hot or Tabasco) (optional)
• 14 teaspoon minced garlic
• 1 pinch cajun seasoning (such as Emeril's Essence)
• salt
• pepper
• non-stick butter-flavored cooking spray

1. Spray small skillet with non-stick spray.
2. Add shallots and garlic, cooking over medium-low heat for 2-3 minutes, adding a few drops of water as necessary to prevent sticking.
3. Season with salt and pepper; add bell peppers and saute for a few more minutes before adding mushrooms and 1-2 tsp water, continuing to cook until vegetables are tender.
4. Remove from heat and drain any excess liquid.
5. Stir in tomatoes.
6. Beat together egg whites, yolk, creamer (or milk), and remaining seasonings (onion powder, thyme, chives, Worcestershire, hot sauce, and Cajun seasoning).
7. Generously coat a medium sized skillet with non-stick cooking spray; heat over low to medium-low heat.
8. Pour in egg mixture.
9. When egg is mostly set, sprinkle vegetables over surface; then sprinkle cheese on top of vegetables.
10. As cheese begins to melt, fold omelet approximately 1/3 over towards center, and the remaining third on top of that.
11. Slide omelet onto serving plate.
12. Garnish with a sprinkle of paprika if you desire.
13. Serve.

egg, egg whites, nonfat coffee, shallot, bell pepper, baby portabella mushroom, fresh tomato, cheddar cheese, onion powder, fresh thyme, fresh chives, worcestershire sauce, hot sauce, garlic, cajun seasoning, salt, pepper, butter

Taken from www.food.com/recipe/bills-lite-garden-omelet-25976 (may not work)