Bacon, Onion, Mushroom Egg White Omelet

Bacon, Onion, Mushroom Egg White Omelet

Serves 2

4 slices bacon, fried, drained and crumbled

1/4 sautéed mushroom slices

2 T salted butter

6 egg whites, whisked well

1/4 c shredded sharp cheddar

1/8 c shredded Monterey Jack cheese

1 slice Wegman’s steakhouse onion cheese,

diced

(Can substitute 2 T diced, cooked onion if you

don’t have access to this)

*tip- I fry my bacon first if I don’t have any already cooked in the refrigerator. Then I sauté my mushrooms (and onions if I’m out of the onion cheese) while my omelet is setting.

• Melt butter in large skillet. Make sure entire skillet is covered so egg doesn’t stick.

• Pour whisked egg whites in hot skillet; let set.

• Sprinkle with shredded cheeses and chopped cheese, let melt.

• If bacon and mushrooms are still hot, fold omelet in half, cut in half and plate.

• Serve hot.

⭐️Pairs really well with pumpernickel toast and sliced tomatoes.