NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 oz cooked chicken breast

1 tsp olive oil

1 cup fresh spinach

0.5 cup sliced mushrooms

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium glass bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper vigorously until the mixture is frothy and well-aerated.

• 2

  Place a non-stick skillet over medium heat and add the olive oil, swirling to coat the surface.

• 3

  Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are tender and golden brown.

• 4

  Toss in the fresh spinach and finely diced cooked chicken breast, stirring for 1 minute until the spinach has just wilted.

• 5

  Pour the egg mixture over the vegetables and chicken, tilting the skillet to ensure the eggs reach every edge of the pan.

• 6

  As the base begins to set, use a silicone spatula to gently lift the edges, allowing the raw egg to run underneath.

• 7

  Once the center is almost firm, sprinkle the fresh chives over the top and fold the omelette in half.

• 8

  Cook for 30 more seconds to finish the center, then carefully slide the omelette onto a plate and enjoy immediately.