High-Protein Tomato and Vegetable Egg White Omelet

1.In a medium bowl, whisk the egg whites with a pinch of salt and pepper until slightly frothy.

2.Heat the olive oil in a non-stick skillet over medium heat.

3.Add the diced tomatoes, bell peppers, and spinach to the skillet. Sauté for 3-4 minutes, or until the vegetables are slightly softened.

4.Pour the whisked egg whites over the sautéed vegetables in the skillet. Gently spread the vegetables evenly.

5.Cook for 3-5 minutes, or until the edges of the omelet are set and the center is mostly firm. If using, sprinkle the shredded cheese over one half of the omelet.

6.Carefully fold the omelet in half using a spatula. Cook for another 1-2 minutes, or until the cheese is melted (if used) and the omelet is cooked through.

7.Slide the omelet onto a plate and serve immediately.