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White Omelet


3 Slices Bacon
6 Egg Whites
1 Cup Mushrooms
1 Small Onion
1 Red Pepper


Preheat frying pan on medium heat, add non-egg ingredients. Cook to desired level of tenderness. Separate egg yolk from egg whites while cooking other items. Add water, Milk or if using a can of mushrooms, drain liquid from mushrooms into egg whites. Beat for about a minute. Add egg whites to contents of frying pan. Stir occasionally or lift sides of omelet and tilt pan slightly to let top liquid drain below cooked portions. Once most of the liquid is drained from above cooked egg, divide pan into manageable portions and flip to cook top.

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