Eggwhites of 4 to 5 eggs 50 to 100 grams mushrooms, sliced into desired thickness 1 fourth of a small onion, sliced 1 tomato, sliced 1 tablespoon olive oil for frying 2 pinches of black pepper 1 pinch of salt
Procedure: Beat the egg whites. Pour olive oil in frying pan (non-stick pan if there is). Sauté the onions, tomatoes and mushrooms for at least 1 minute. Add the salt and pepper. Pour in the beaten eggs and stir for a few seconds. When the omelette is done, serve it right away or use it in your sandwich.
This omelette is protein-rich from the eggwhites without the cholesterol from the eggyolks as they are excluded.
This is even perfect as it is without rice or bread, for breakfast, brunch or any meal combined with some fruits.
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