Bacon, Mushroom, and Provolone Egg White Omelet

Since we have 10 hens, we have A LOT of fresh eggs which is totally awesome! I LOVE omelets but since I started dieting, I had to cut out calories so instead of using whole eggs, I just use the whites. This is a very filling recipe that packs a lot of protein to keep you feeling full for awhile. Plus it is low in calories which makes it even better!

Recipe:

5 egg whites
3 slices center cut bacon (any brand will do but I use whatever is on sale)
1 cup chopped mushrooms 
1.5 slices of Sargentos 2% provolone cheese (I also do pepper jack, mozzarella, or colby... make sure it's 2%)

Separate yolk from whites in a bowl. Spray a non-stick pan with Pam or other cooking spray. In another small pan, cook 3 bacon slices until crisp. Pour egg whites into the pan and cook on medium-high heat until they are not runny. With a turner, flip the egg over and fill with bacon, mushrooms, and cheese. Turn down to low and cover with lid until cheese is melted. ENJOY!

Calories: 225
Fat: 9.35g