NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 tbsp extra virgin olive oil

1 oz feta cheese

1 cup baby spinach

0.5 cup sliced mushrooms

0.25 whole avocado

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk the liquid egg whites and non-fat Greek yogurt together in a medium bowl until the mixture is completely smooth and frothy.

• 2

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

• 3

  Add the sliced mushrooms and baby spinach to the skillet, sautéing until the mushrooms are golden and the spinach has wilted.

• 4

  Pour the egg white mixture into the skillet over the vegetables, tilting the pan to ensure the liquid reaches the edges.

• 5

  Sprinkle the chopped chives, parsley, and crumbled feta cheese evenly over the top of the omelet.

• 6

  Cover the skillet with a lid for 3 minutes to allow the omelet to steam and puff up without needing to flip.

• 7

  Gently fold the omelet in half, slide it onto a plate, and garnish with the sliced avocado, sea salt, and black pepper.