1 Servings 17 min Cook
1 Tbsp Olive Oil
1 Cup pieces Mushrooms
3 0 Egg white (separated from yolk) Egg White
1 Dash Salt
1 Dash Pepper
1/4 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1/4 Cup, shredded Cheddar Cheese
Heat 1 tbsp olive oil in a non-stick skillet.
Cook mushrooms until soft.
Remove from pan and set aside.
Place egg whites into hot pan and add a dash of salt and pepper.
Once egg edges are cooked solid, sprinkle chopped red pepper, mushrooms, and shredded cheese over the whites and fold egg over.
Cook until cheese is melted.