(from 2020)
Ingredients:
1 tablespoon unsalted butter 2 tablespoons chopped green onion 2 tablespoons chopped red bell pepper, plus more for garnish, optional 1 tablespoon chopped jalapeno pepper, if desired 2 tablespoons chopped mushrooms, optional 1 cup fresh spinach, rinsed and chopped 1 tablespoon shredded mozzarella cheese, divided 2 egg whites, lightly beaten
Preparation:
Heat a skillet over medium heat. Melt butter, then add onion and peppers if using. Cook 2 minutes or until softened. Stir in the mushrooms, if using and cook for 2 minutes, or until tender and mushrooms have released their liquid. Add spinach and cook, covered, for 2 minutes, or until the spinach is wilted. Transfer the vegetables to a plate. Sprinkle with half of the mozzarella and cover with a lid to keep warm.
Pour the egg whites into the same skillet. Cook until the eggs are just set in the center, tilting the skillet and lifting the edges of the omelet with a spatula to let the uncooked portion flow underneath about 3 minutes. Sprinkle the remaining mozzarella and the vegetables over half of the omelet. Fold the omelet over the filling and transfer to a plate. Garnish with bell pepper, if using.