NUTRITION

SERVINGS

INGREDIENTS

3 large whole eggs

5 large egg whites

1 small tomato

1/2 cup packed fresh spinach

1/4 cup chopped red bell pepper

1/4 cup sliced mushrooms

1/4 cup chopped onion

1 teaspoon extra virgin olive oil

Salt and Pepper to taste

PREPARATION

• 1

  Crack the whole eggs and separate 5 egg whites into a bowl. Whisk together until well blended. Season with a pinch of salt and pepper.

• 2

  Dice the small tomato, chop the fresh spinach, red bell pepper, mushrooms, and onion.

• 3

  Heat a non-stick skillet over medium heat and add the olive oil.

• 4

  Saute the onions, bell pepper, mushrooms, and tomato for about 2-3 minutes until they begin to soften. Add the spinach last and stir until just wilted.

• 5

  Pour the egg mixture evenly over the sautéed vegetables. Allow the eggs to set around the edges before gently stirring to ensure even cooking.

• 6

  Once the eggs are mostly set but still slightly runny on top, fold the omelette in half and let cook for an additional minute until fully set.

• 7

  Slide the omelette onto a plate and serve warm.