Somewhat Healthy Omelet

1 whole egg
3 egg whites
6 honey toffee glazed walnuts
¼ cup shredded parmesan cheese
½ of a roma tomato (or whole if preferred)
4 whole mushrooms
pinch of salt for seasoning
pepper for seasoning
(optional) milk for a fluffy omelet

Tools used to make this easier:
1 nonstick pan
1 small omelet pan
2 spatulas

     First slice your mushrooms and dice the tomatoes and set them aside in separate bowls. To get 3 eggs whites you can use two different methods. You can use an egg separator, or just crack the egg in half and let the egg white drip out. Combine the whole egg (yolk and all) with the 3 egg whites. You may be thinking this is a lot of eggs, but without the additional 3 yolks this omelet is slightly smaller than the conventional 3 egg omelet. You can use a whisk or folk to beat the eggs (whichever you desire). You can also add a small amount of milk if you wish to have a fluffier omelet.
     After the pans have heated up, place a small amount of olive oil in each. For the omelet make sure to coat the pan. Take the mushrooms and tomatoes and let them sauté in the pan for a few moments, while the omelet is cooking in the other pan. Once the omelet is about done, add the mushroom, tomatoes, walnuts and parmesan cheese. Because the omelet will be so thick, you will need to use the spatula to hold it close while the cheese melts to hold the sides together. Once done, just use both spatulas to lift the omelet to your plate, and your done.

Article by Chris Grantham