Stretch your dollar menus:
Italian Veggie Egg White Omelet
Start by putting a pan over medium heat on the stove at which point add your olive oil and allow it to heat up. Once your olive oil is heated through add your diced shallot and allow them to become translucent but not burn (about 2 minutes). Once your shallot is translucent add your diced garlic and salt and pepper, allow this cook for another two minutes until the garlic is nicely browned. At this point add your mushrooms and tomatoes and allow those to cook for 3-4 minutes. After which you will want to add your spinach and use a pair of silicone tongs to fold the spinach into the existing ingredients. Once the spinach has wilted down form the vegetable mixture into the middle of the pan and add your cheese and allow it melt for about 1-1 1/2 minutes. Once your cheese is melted into the vegetables pour your egg whites over the top and allow it trickle down and in between the vegetables. I allow it to cook for about 30 seconds and I add my basil. Let this cook for 2-3 minutes, I like to drop the heat in between medium and low and cover my eggs at this point to allow them to fluff up and not burn. It is up to you how long you want to cook your eggs, if you like a loose omelet take it off the heat sooner than later, unless you like a stiff omelet and allow it to go on the heat a little longer.