NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cremini mushrooms

1 tbsp extra virgin olive oil

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Clean and thinly slice the cremini mushrooms, then finely mince the fresh chives and parsley.

• 2

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

• 3

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

• 4

  Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until they are golden brown and their moisture has evaporated.

• 5

  Pour the egg mixture directly over the sautéed mushrooms in the skillet.

• 6

  Let the eggs sit for about 30 seconds to set the bottom, then use a spatula to gently lift the edges, allowing the raw egg to flow underneath.

• 7

  When the eggs are mostly set but still slightly moist on top, sprinkle the fresh chives and parsley over one half of the omelet.

• 8

  Carefully fold the omelet in half over the herbs and cook for another 30 seconds to finish.

• 9

  Slide the omelet onto a plate and serve immediately while hot.