Source: dLife

Salsa adds a great "south of the border" taste to this hearty vegetable omelet.

Servings

6 egg whites
2 tbsp chopped red bell peppers
2 tbsp chopped tomato
1 tbsp fresh mushroom slices
1 tsp minced onion
3 tbsp salsa
1 tbsp sour cream
1 cooking spray

1 In medium bowl, combine egg whites, bell pepper, tomato, mushroom, and onion.
2 Coat medium nonstick skillet with cooking spray. Heat over medium. Pour egg mixture into skillet.
3 With spatula, lift edges of eggs as they start to set, tipping pan allowing uncooked eggs to run underneath. Cook for 2 to 4 minutes or until almost set.
4 Flip omelet, cook additional minute. Fold omelet in half, moving to serving plate. Garnish with salsa and sour cream . Serve immediately.