Servings: 1

Macros for 1 Serving:

PRO: 23 g.  CARBS: 2 g.  FATS: 12 g. 

INGREDIENTS:
2 whole eggs
2 egg whites or 1/4  c. liquid egg whites
1/4 small onion, chopped                                                                                                                                             
3 cherry tomatoes diced                                                                                                                                 
1/2 bell pepper, chopped
1/4 c.  almond or dairy free milk
1/8 c. shredded cheese

INSTRUCTIONS:

Heat skillet over medium heat and spray with cooking spray. Place onion, bell pepper and tomato inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
While the vegetables are cooking beat the eggs with milk, 1/2 teaspoon salt and pepper.
Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them. Spray the skillet with more cooking spray and add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
Sprinkle shredded cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.