Mushroom, Artichoke, and Basil Egg-White Omelet Recipe

Name: Mushroom, Artichoke, and Basil Egg-White Omelet Recipe
Total time: 20 min
Ingredients: 1/2 cup sliced cremini mushrooms or 1/2 cup button mushroom; 1/4 cup drained coarsely chopped artichoke heart; 1/8 teaspoon roasted garlic (or more) or 1/8 teaspoon garlic salt (or more); sea salt; 1 -2 pinches crushed red pepper flakes; 1 teaspoon olive oil; 3 egg whites (or 1 whole egg and 2 egg white); nonstick cooking spray or olive oil; 2 tablespoons coarsely chopped fresh basil (we don't like basil, personal preference, we like parsely-chive mixture); 3 tablespoons shredded Italian cheese blend; 1/4 cup chopped sweet red pepper; cracked black pepper; mixed baby greens, salad with; vinaigrette (optional)

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Many are the times that we have omelets for dinner. I like them for any meal! This version lightens up by using just egg whites (saving the yolks for

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Cooking tools:

Nonstick skillet
Stove
Spatula
Mixing bowl
Fork
Paper towel
Measuring spoon
Pastry brush
Plate

Ingredients

1/2 cup sliced cremini mushrooms or 1/2 cup button mushroom
1/4 cup drained coarsely chopped artichoke heart
1/8 teaspoon roasted garlic (or more) or 1/8 teaspoon garlic salt (or more)
sea salt
1 -2 pinches crushed red pepper flakes
1 teaspoon olive oil
3 egg whites (or 1 whole egg and 2 egg white)
nonstick cooking spray or olive oil
2 tablespoons coarsely chopped fresh basil (we don't like basil, personal preference, we like parsely-chive mixture)
3 tablespoons shredded Italian cheese blend
1/4 cup chopped sweet red pepper
cracked black pepper
mixed baby greens, salad with
vinaigrette (optional)