NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.5 cup nonfat Greek yogurt

2 oz smoked turkey breast

1 oz feta cheese

1 cup baby spinach

0.5 cup sliced mushrooms

1 tsp extra virgin olive oil

0.25 whole avocado

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, vigorously whisk the egg whites and nonfat Greek yogurt together until the mixture is smooth and slightly frothy.

• 2

  Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they begin to brown.

• 3

  Add the diced smoked turkey and baby spinach to the skillet, stirring until the spinach is just wilted.

• 4

  Pour the egg white and yogurt mixture over the vegetables and turkey, spreading it evenly across the pan.

• 5

  Season with sea salt and black pepper, then sprinkle the crumbled feta cheese over one half of the omelet.

• 6

  Cover the pan with a lid for 2 minutes to allow the omelet to set and become fluffy.

• 7

  Gently fold the omelet in half and slide it onto a plate.

• 8

  Top with sliced avocado and a generous sprinkle of fresh chives and parsley before serving.