Veggie Stuffed Egg White Omelet

1 Heat skillet to medium heat and add oil. Add in garlic, red cabbage, bell pepper, mushrooms, and grape tomatoes. Cook until cabbage and bell peppers are tender.
2 Toss in spinach and season with salt and pepper to taste. Remove from heat and transfer veggies to a small bowl. Cover to keep warm.
3 In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper until frothy. Lightly coat a medium nonstick skillet with cooking spray and heat the skillet over medium heat.
4 Add half of the egg whites to skillet, swirling to evenly cover the bottom of the pan. Cook until set, about 1 1/2 to 2 minutes. Using a rubber scraper lift the eggs up and let the runny uncooked egg flow underneath.
5 Spoon half of the veggie mixture onto half of the omelet, sprinkle 1 tbsp of cheese (if desired), fold over, and slide onto a serving plate. Repeat with remaining egg whites and veggie mixture.
6 Enjoy!