Mushroom Omelet Melt

Just passing on a great morning fast breaker!

6 egg whites
pepper to taste
3/4 cup mushrooms, sliced
2 tablespoons green onion, chopped
1/2 Roma tomato, chopped
1/2 jalapeno pepper (optional) no seeds, chopped
1/3 cup shredded canned chicken
1 1/2 ounces low fat cheddar cheese, shredded

In small bowl, lightly beat the egg whites with a fork and season to taste with pepper.

Coat a small nonstick saute pan with cooking spray and place over med. heat. Add the veg and cook until tender.

Add egg mixture and cook until set on the bottom. Sprinkle the cheese over top, fold omelet in half, and cook a bit longer until cheese is melted and eggs are set.

191 calories; 3 g fat; 38 g protein; 7 g carbs; 29 mgs. cholesterol; and 696 sodium

Add a cup of coffee using Whey Sensible Chocolate Protein from PGN Nutrition instead of creamer for a yummy cafe' mocha.

Couldn't get any better than this!