NUTRITION

SERVINGS

INGREDIENTS

1.25 cups liquid egg whites

2 cups cremini mushrooms

0.25 cup fat-free Greek yogurt

2 tbsp fresh chives

0.5 tsp olive oil

2 slices sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Clean the cremini mushrooms and slice them thinly.

• 2

  Place a non-stick skillet over medium-high heat and add the olive oil, spreading it evenly across the surface.

• 3

  Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are browned and all moisture has evaporated.

• 4

  In a medium bowl, whisk together the liquid egg whites, fat-free Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and slightly frothy.

• 5

  Remove the mushrooms from the pan and set them aside.

• 6

  Wipe the skillet if necessary and spray with a light coating of non-stick spray, then pour in the egg white mixture over medium heat.

• 7

  As the edges set, gently lift them with a spatula to let the uncooked egg flow underneath.

• 8

  Once the top is nearly set, spread the sautéed mushrooms and fresh chives over one half of the omelette.

• 9

  Carefully fold the other half over the filling and cook for another 30 seconds to heat through.

• 10

  Toast the sourdough bread slices until golden brown.

• 11

  Slide the omelette onto a plate and serve immediately alongside the toasted sourdough.