Egg White Omelet Italiano

Directions

1. 1
   Put the zucchini onto a double layer of paper towels.
2. 2
   Cover with another double layer of paper towels and press out the excess moisture.
3. 3
   Coat a small nonstick skillet with cooking spray and place over medium-high heat.
4. 4
   Add the drained zucchini, onion, and mushrooms to the pan, season with salt and pepper, and cook until browned and soft, about 5 to 7 minutes.
5. 5
   Add the tomatoes and Parmesan and place the mixture into a small bowl.
6. 6
   Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat.
7. 7
   When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom.
8. 8
   When just about set, add the vegetable mixture to one side of the omelet.
9. 9
   Gently fold the other side over the vegetables to form a half moon.
10. 10
    Carefully slide the omelet onto a heated plate.
11. 11
    Serve immediately with a sprinkling of fresh black pepper and the parsley, if using.