NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

2 large eggs

1 tbsp extra virgin olive oil

0.5 cup sliced cremini mushrooms

1 cup fresh baby spinach

1 oz crumbled feta cheese

1 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites, whole eggs, sea salt, and black pepper until frothy and well combined.

• 2

  Heat 0.5 tbsp of olive oil in a non-stick skillet over medium heat. Add the mushrooms and sauté for 3-4 minutes until golden brown.

• 3

  Add the spinach to the skillet and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.

• 4

  Wipe the skillet clean and add the remaining 0.5 tbsp of olive oil. Pour in the egg mixture, tilting the pan to coat the bottom evenly.

• 5

  As the edges set, gently lift them with a spatula to let the uncooked egg flow underneath. Sprinkle the fresh chives and parsley over the top.

• 6

  Once the top is mostly set but still slightly moist, add the sautéed vegetables and crumbled feta to one half of the omelet.

• 7

  Fold the omelet in half, cover with a lid for 30 seconds to melt the cheese, and slide onto a plate to serve.