NUTRITION

SERVINGS

INGREDIENTS

1.25 cups liquid egg whites

1 large egg

1 oz feta cheese

2 cups baby spinach

0.5 cup sliced mushrooms

1 tsp ghee

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium bowl, whisk the liquid egg whites, whole egg, sea salt, black pepper, and garlic powder until the mixture is frothy and well combined.

• 2

  Heat the ghee in a 10-inch non-stick skillet over medium heat, swirling to coat the bottom of the pan evenly.

• 3

  Add the sliced mushrooms and baby spinach to the skillet, sautéing for 3 to 4 minutes until the mushrooms are tender and the spinach has completely wilted.

• 4

  Pour the egg mixture over the vegetables and reduce the heat to medium-low, tilting the pan to ensure the eggs reach all the edges.

• 5

  Cover the skillet with a lid for 2 minutes to allow the top of the omelet to set without overcooking the bottom.

• 6

  Remove the lid, sprinkle the crumbled feta cheese over one half of the omelet, and carefully fold the other half over the filling using a silicone spatula.

• 7

  Slide the omelet onto a plate and serve immediately alongside a slice of toasted sprouted grain bread for a complete, clean breakfast.