• 1serving
  • 7minutes
  • 62calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, E
MineralsCopper, Natrium, Fluorine, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. nonstick cooking spray

  2. 118 1/59 ml mushroom , thinly sliced

  3. 3 egg whites (I measure 6 tablespoons because I always have a carton of egg whites in the fridge)

  4. 118 1/59 ml fresh spinach , lightly chopped

  5. salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Spray 6" or 8" good quality nonstick pan with spray. Heat over low-medium heat, no hotter. Add mushrooms to pan, spreading evenly in pan. Slowly pour egg whites over mushrooms and then sprinkle with spinach. Cover with lid.

  2. Let sit for about 10 minutes. Occasionally check to see when egg whites are no longer runny on top of the omelette.

  3. When set, tip omelette onto plate while folding in half. Sprinkle with salt and pepper to taste.


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