NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz smoked turkey breast

1 oz feta cheese

1 cup baby spinach

0.25 cup sliced mushrooms

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk the eggs, liquid egg whites, sea salt, and black pepper until the mixture is completely combined and slightly frothy.

• 2

  Place a non-stick skillet over medium heat and add the avocado oil, swirling to coat the surface evenly.

• 3

  Add the sliced mushrooms and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted and mushrooms are tender.

• 4

  Remove the sautéed vegetables from the pan and set them aside on a small plate.

• 5

  Pour the egg mixture into the hot skillet, allowing the edges to set for about 30 seconds before gently lifting them with a spatula to let raw egg flow underneath.

• 6

  Once the bottom is set but the top is still slightly moist, layer the sautéed vegetables, diced turkey, and crumbled feta over one half of the eggs.

• 7

  Carefully fold the other half of the omelette over the filling and cook for another 60 seconds until the cheese is slightly softened and the center is set.