Name: Bacon spinach mushroom egg white omelette
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.5 oz bacon, chopped; 3 oz white button mushrooms, sliced; 1 oz spinach; 6 large egg whites; 2 slices sourdough bread, toasted; 1/2 tsp salt; 1/4 tsp black pepper; 4 olive oil cooking sprays

Ingredients

8 items

½ oz bacon, chopped
3 oz white button mushrooms, sliced
1 oz spinach
6 large egg whites
2 slices sourdough bread, toasted
½ tsp salt
¼ tsp black pepper
4 olive oil cooking sprays

Instructions

Prep 20 min · Cook 0 min

Place the 10-inch nonstick skillet over medium heat. Add the bacon and cook for 5 to 6 minutes until the fat has rendered and the bacon is crisp.
Add the mushrooms to the bacon fat in the skillet. Cook for 6 to 7 minutes, stirring occasionally, until the liquid has evaporated and the mushrooms are browned. Add the spinach and cook for 1 minute until wilted. Transfer the mixture to a sieve or paper towels and press firmly to squeeze out all excess liquid.
Stir the cooked bacon into the vegetable mixture. Season with half the salt and half the black pepper.
Wipe the skillet clean and return to medium-low heat. Spray the surface generously with cooking spray. Pour in the egg whites and season with the remaining salt and pepper. Cover the pan and cook for 3 to 4 minutes, occasionally lifting the edges with a spatula to let raw egg run underneath, until the top is set with no wet shine. Done when set with no wet shine, 160°F.
Spoon the bacon and vegetable filling over one half of the egg whites. Fold the other half over the filling and cook for 1 minute more to warm through. Serve with the toasted sourdough bread.

Nutrition

Ingredients

Instructions

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