Egg White Omelet with Spinach, Onion & Mushroom

Ingredients

• 1/4 tsp garlic pepperNutrition
• 2 tbsps margarineNutrition
• 1/2 cup fresh spinachNutrition
• 9 tbsps liquid egg whitesNutrition
• 1 large green onionNutrition
• 1 cup pieces or slices white mushroomsNutrition

Directions

1. 1Cut up mushrooms (around 4 small buttons), green onion and tear spinach.
2. 2Put 1 tablespoon of butter substitute in frying pan on medium-low heat. Let melt but keep moving around the pan.
3. 3Place the mushrooms and onions in the frying pan and cook until the mushrooms look done. (If presentation important, keep a few of the green onions off to the side, uncooked for garnish later). Once the mushrooms look done add the spinach and cook until the spinach is slightly wilted.
4. 4Remove the mushroom, onion and spinach mix and set aside for use in a few minutes.
5. 5Clean frying pan. Add a tablespoon of butter substitute and melt. Make sure to move it around the whole pan.
6. 6Add egg whites to the frying pan. Once it starts to change from clear to white, use a spatula to move it around, almost scrambling but making sure to have enough clear egg whites to fill any holes. Leave it for a few good minutes to let it harden. Add the garlic pepper. It is important to cook the egg whites slowly so it doesn't fall apart and comes off the frying pan easily. Once the egg whites are 100% cooked, use a spatula to pick up the edges and make sure it isn't sticking anywhere.
7. 7Add back the mushrooms, onions and spinach in the middle of the omelet and fold both sides into the middle. Let the omelet cook a minute and then slide it onto plate.
8. 8Garnish top of the omelet with the rest of the green onion (finely chopped) and enjoy!

Nutrition per serving

Related recipes

• Egg White Omelet with Tomatoes

  149 kcal per serving

• Egg Muffins

  173 kcal per serving

• Vegetable Quiche

  59 kcal per serving

• Chef's Salad

  178 kcal per serving

• Egg Crepes

  291 kcal per serving

• Zucchini Bites

  98 kcal per serving