Ingredients:
Two small button mushrooms, sliced thinly
1/4 red or yellow black pepper, sliced thinly
One large shallot, sliced thinly
Salt
Freshly ground black pepper
1/2 seeded plum tomato, seeded, and thinly sliced in a bowl
Three egg whites, beaten until almost frothy
1 tablespoon tarragon, coarsely chopped

Directions:
In a medium nonstick skillet, heat 1 teaspoon of oil over medium heat. Add the mushrooms, and cook until just golden, about 2 minutes. Add the red peppers, and cook until softened, about 2 minutes. Add the shallots, and cook until golden, about 2 minutes. Add the tomatoes. Season with salt and pepper.

Transfer vegetables to a bowl. Wipe out the skillet with a paper towel. In a medium bowl, beat the egg whites until frothy, about 2 minutes.

Heat remaining oil in the skillet. Season egg whites with salt and pepper, and beat for 20 seconds. Pour egg whites into the skillet, and arrange vegetables in the center. Sprinkle with tarragon. Cook until bottom is golden, about 1 minute. Fold in left and right sides.

Carefully lift or slide omelet onto a plate, and serve. Recipe makes 1 omelet.

See also:
Spinach Tomato and Feta Omelet
Spanish Omelet
Basic Egg White Omelet
Western Omelet
Omelets! (Article and recipes)
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