NUTRITION

SERVINGS

INGREDIENTS

1 large egg

1 large egg whites

0.25 cup baby spinach

0.25 cup cremini mushrooms

1 tbsp fresh chives

1 tbsp fresh parsley

0.5 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Finely slice the cremini mushrooms and roughly chop the baby spinach.

• 2

  In a medium bowl, whisk together the whole egg, egg whites, sea salt, and black pepper until the mixture is light and frothy.

• 3

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

• 4

  Add the sliced mushrooms to the pan and sauté for 3 minutes until they are tender and golden brown.

• 5

  Stir in the baby spinach and cook for 30 seconds until just wilted, then spread the vegetables evenly across the pan.

• 6

  Pour the egg mixture over the vegetables, then sprinkle the chopped chives and parsley evenly across the surface.

• 7

  Cover the skillet with a lid and cook for 2 minutes or until the eggs are fully set and the bottom is lightly golden.

• 8

  Gently fold the omelet in half and slide it onto a plate for a clean, nutrient-dense breakfast.