Light, Delicious Vegetable Egg White Omelet - cooking recipe

Ingredients

4 egg whites
1/2 cup broccoli
1/2 cup mushroom
1/2 tomatoes
1/4 cup part skim mozzarella cheese
1/2 teaspoon cumin
1/2 teaspoon rosemary
1 pinch salt
1 pinch pepper
Braggs liquid aminos, on top

Preparation

1. Prepare all vegetables before hand, slicing mushrooms, chopping broccoli into small florets, and dicing tomato. Set aside.
2. In a medium sauce pan, grease with non fat no stick spray. Let pan heat up, and add in four egg whites. Let cook until it begins to set slightly but still has clear coating, and add in salt, pepper, cumin, rosemary, cheese and vegetables.
3. Let remaining egg white cook through, fold omelet.
4. Plate omelet, and top with desired amount of braggs liquid aminos or soy sauce. Enjoy!