Egg white omelet with feta, mushrooms, kale and tomatoes.

Serves 1

Ingredients
2 egg whites
1/2 cup sliced mushrooms
1/4 cup onions
1/2 stalk of green onion (just the green part)
1 small garlic clove
1 oz vegetarian feta cheese
2-3 thin slices of tomato
cooking spray (NO hydrogenated fats)
sea salt
black pepper
paprika
parsley flakes

Directions
- Separate the egg whites and put them in a bowl.
- Add a bit of salt, pepper and paprika, and beat the whites until they turn bubbly/foamy.
- In a pan, saute the onions, garlic, mushrooms and kale. Add spices and the parsley flakes.
- Cover the bottom of another pan with cooking spray.
- When pan is hot, add the egg whites. Wait until it starts hardening, then add the cheese to one side of the whites, and cover them with a lid.
- Once the egg whites are hard enough that you can lift them, add the tomato slices and the sauted veggies to the same side you sprinkled the cheese on, and fold the remaining side of the whites over.
- Cook for 1-2 minutes, then carefully turn the omelet to its other side.

Serve with a side salad or toast.