NUTRITION

SERVINGS

INGREDIENTS

1 tbsp extra virgin olive oil

0.5 cup cremini mushrooms

1 cup baby spinach

0.25 cup tomatoes

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 oz feta cheese

1 tbsp fresh chives

1 tbsp fresh parsley

1 slice sprouted grain bread

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

• 2

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

• 3

  Stir in the baby spinach and diced tomatoes, cooking for 1 minute until the spinach is just wilted.

• 4

  In a separate bowl, vigorously whisk the liquid egg whites and non-fat Greek yogurt until the mixture is frothy and well-combined.

• 5

  Pour the egg white mixture into the skillet over the vegetables, ensuring they are evenly distributed.

• 6

  Season the eggs with sea salt and black pepper, then sprinkle the crumbled feta cheese on top.

• 7

  Cover the skillet with a lid and cook for 3 minutes, or until the omelet is set and the edges are slightly puffed.

• 8

  Garnish with fresh chives and parsley, then carefully fold the omelet in half using a spatula.

• 9

  Slide the omelet onto a plate and serve immediately with a toasted slice of sprouted grain bread.