4 tbsp water
black pepper, freshly ground, to taste
fresh veggies & herbs
Saute veggies in several teaspoons of water or chicken stock (sodium free) in non-stick pan until tender. Set aside. Heat non-stick skillet over low to medium heat. Mix egg whites, water and pepper, beating with fork until foamy. Pour eggs in skillet. Cook 2-3 minutes. As eggs cook, pull sides gently towards center with spatula, allowing uncooked eggs to spill into open skillet area. When eggs are neatly cooked, sprinkle vegetables over eggs and fold omelet in half. Cover and continue cooking 1-2 minutes or until eggs are done.
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