Additional info: 1 g. saturated fat, 3 g. dietary fiber Ingredients 3/4 cup good quality marinara sauce 1/2 tsp. balsamic vinegar 1/4 tsp. reduced-sodium soy sauce Freshly ground black pepper, to taste Canola cooking oil spray 1 small onion, cut in crescents 6 medium white mushrooms, thinly sliced 1 medium green bell pepper, seeded, cut in thin strips Salt, as desired 3 large egg whites 1 large egg 1 tsp. grated Parmeggiano-Reggiano cheese Directions In a small saucepan, heat marinara sauce, vinegar and soy sauce, just until hot. Season with pepper to taste and set aside. Coat medium non-stick pan liberally with cooking oil spray. Set pan over medium-high heat. Sauté onion until lightly colored, about 3 minutes. Add mushrooms, pepper and a pinch of salt. Cook, stirring often, until mushrooms are soft, about 4 minutes. Transfer to a plate. Wipe out pan. Whisk egg whites and egg with cheese, a pinch of salt and a few grinds of pepper. Coat pan with oil spray and heat over medium-high heat until hot. Add egg mixture, tilting pan to coat bottom evenly. Reduce heat to medium. Cook until eggs are well-set, about 4 minutes. Slip spatula gently around edges, then underneath to loosen omelet. Slide it onto a serving plate. Spoon filling to cover half of omelet and fold omelet, covering filling. With a spoon, drizzle sauce in a ribbon effect across omelet. Serve immediately. Calories: 158 Protein: 12 g Sodium: 545 mg Fat: 5 g Carbohydrates: 17 g Exchanges: 3 Vegetable, 1-1/2 Low-Fat Meat