Bacon-Cheddar egg white omelet

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Serves: 2

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2 Tbsp. E.V.O.O
1 sm. Onion
1 bell pepper (your color of choice)
4 egg whites
2 Tbsp. milk ( you can use non-dairy,such as: Almond,Rice,Soy and etc.)
3/4 tsp. Course Himalayan Salt
1/8 tsp. Ground pepper
2 oz. Cheddar cheese
4 strips lean turkey bacon (you can use vegan bacon, if you are vegetarian or vegan)

Directions:

1. Cook bacon in a dutch oven skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.

2. Add 1 Tbsp. E.V.O.O in a medium skillet over medium heat. Place in the onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables become tender.

3. As the vegetables are getting happy, beat in the egg whites with milk,1/2 tsp. both salt and pepper.

4. Shred Cheddar cheese in a small bowl, and set aside.

5. When the oil is hot add in the egg mixture and cook the egg for about 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue to allow the eggs to cook for 2 to 3 minutes or until the center of the omelet starts to look dry.

6. Sprinkle the crumbled bacon, Cheddar cheese in the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts.