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

1. In a small saucepan, heat marinara sauce, vinegar and soy sauce, just until hot. Season with pepper to taste and set aside.
2. 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.
3. 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.
4. 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.