Egg White Omelette with Mushrooms and Spinach

Ingredients

• Egg whites 5 large
• Mushrooms 1/2 cup
• Spinach 1 cup
• Olive oil 1 teaspoon
• Whole wheat toast 1 slice

Method

1. Prepare Ingredients. Separate the egg whites from 5 large eggs into a bowl. Wash the fresh spinach thoroughly and slice the mushrooms if not pre-sliced.
   Tip: To separate egg whites easily, crack the egg and pass the yolk between the shell halves, letting the white fall into the bowl.
2. Heat the Pan and Sauté Vegetables. Place a non-stick frying pan over medium heat and add 1 teaspoon of olive oil. Once hot, add the sliced mushrooms and sauté for about 3 minutes until they soften and release moisture. Then add the fresh spinach and cook for another 1-2 minutes until wilted.
   Tip: Keep stirring the vegetables so they cook evenly and don’t burn.
3. Cook the Egg White Omelette. Pour the egg whites into the pan over the sautéed vegetables, spreading them evenly. Cook on medium-low heat without stirring for about 3-4 minutes until the egg whites are set and firm on the bottom.
   Tip: To help the omelette cook evenly, you can gently lift the edges with a spatula and tilt the pan so uncooked egg whites flow underneath.
4. Fold and Serve. Once the egg whites are fully cooked and firm, use a spatula to carefully fold the omelette in half over the vegetables. Slide it onto a plate and serve immediately with one slice of whole wheat toast.
   Tip: Serve hot for the best texture and flavor.

Pro tips

• Use a non-stick pan to prevent the egg whites from sticking.
• Cook on medium to medium-low heat to avoid browning the egg whites too much.