Yield: 1 serving, with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 27 grams of protein.

INGREDIENTS 

• Olive oil or butter
• 2 eggs, beaten
• 1/4 green pepper, sliced in small strips, sautéed
• 1/4 medium onion, sliced and sautéed
• 2 or 3 mushrooms, sliced and sautéed
• 2 ounces sliced or shredded Cheddar, Monterey Jack, Swiss, or Gruyere cheese

INSTRUCTIONS 

1. In a nonstick skillet over medium-high heat, heat the olive oil or butter until hot but not smoking.
2. Pour in the beaten eggs, and let them spread out evenly over the bottom of the pan.
3. Let the eggs set slightly, then use a fork or a spatula to lift the edges of the omelet up and let the uncooked egg run underneath.
4. When the top is almost set but still slightly runny, place the filling over half of the omelet.
5. Cover, turn the burner to low, and cook until the cheese is melted (3 to 4 minutes).
6. Use a spatula to loosen the edges of the omelet, and then slide it onto a plate.
7. Fold the other half of the omelet over the filling, and serve hot.