NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1 cup sliced White Button Mushrooms

1 cup Baby Spinach

1 tbsp Avocado Oil

1/4 Avocado

1 slice Sprouted Grain Bread

PREPARATION

• 1

  Heat half of the avocado oil in a medium non-stick skillet over medium heat.

• 2

  Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they are golden brown and tender.

• 3

  Add the baby spinach to the pan and toss with the mushrooms until the leaves are just wilted.

• 4

  Remove the mushroom and spinach mixture from the pan and set aside on a plate.

• 5

  Wipe the skillet clean and add the remaining avocado oil.

• 6

  Pour the liquid egg whites into the pan and cook undisturbed for 2-3 minutes until the edges are set.

• 7

  Carefully lift the edges of the egg whites with a spatula to allow any uncooked liquid to flow underneath.

• 8

  Spread the sautéed mushrooms and spinach over one half of the egg whites.

• 9

  Fold the other half of the omelette over the filling and cook for 1 more minute until fully set.

• 10

  Toast the sprouted grain bread until crisp.

• 11

  Slide the omelette onto a plate and serve alongside the toast and freshly sliced avocado.