Place veggies on a cutting board. Cut the mushrooms into slices and then cut in half. Dice the green pepper and tomato slices and set all aside.

In a small mixing bowl crack open 4 eggs using 4 egg whites and 1 egg yolk.

Season with a dash of basil and garlic powder and mix. Set aside.

Coat a medium skillet with vegetable spray and set heat to medium. Once heated, place the mushrooms and peppers in skillet.

Add the chicken stock, a dash of basil, garlic powder, salt and red pepper flakes. Allow to cook while tossing, about 5 minutes. Now add the diced tomatoes and cook for an additional 2-3 minutes.

The mushrooms and peppers will cook down a bit, while the tomatoes should remain intact.

While cooking the veggies, coat a large skillet with buttery vegetable spray and set heat to medium high. Once heated, add the egg mixture rotating the skillet so that it spreads evenly over the entire skillet.

Allow to cook for about 3-4 minutes or until edges start to crisp. Flip immediately and cook for an additional 2 minutes.

Flip again, now placing half the veggie mixture across the center of the eggs.

Cut the slice of cheese in half and place on top of the veggies.

Now carefully fold the ends of the omelet inwards. See picture.

Place omelet on a warm serving plate and cover. Repeat this process for each omelet.

Serve immediately with your favorite toast.