Coat a medium (10”) non-stick pan with cooking spray and heat over medium heat
Add the mushrooms, sprinkle with salt and pepper and cook until nice and golden brown, then flip to the other side and cook until that side gets nice and brown.
Add green onions and cook until fragrans, about a minute. Remove from pan and set aside. Wipe pan clean, coat with more cooking spray and return to heat.
Add the egg whites, basil salt and pepper into a small mixing bowl and give this a quick whisk with a fork (or mini whisk, if you have one) until slightly frothy
Poor that mixture onto the preheated pan and swirl it around a little bit to spread your omelette evenly over the entire surface of the pan. Cover loosely (a pizza pan works wonders for this) and cook for about 5 minutes, until almost completely set and opaque.
Spread the mushrooms and green onions on one side of your omelette then sprinkle with goat cheese. Fold "empty" side of the omelette over this filling.
Delicately slide omelette onto serving plate and serve with a few fresh vegetables of your choice.
Mushroom and Goat Cheese Egg White Omelette https://thehealthyfoodie.com/mushroom-green-onion-and-goat-cheese-egg-white-omelet/