Egg Whites Omelet with Mushroom, Spinach and Feta

I love omelets for breakfast, especially with egg whites. Usually, I stuffed it with spinach and Parmesan cheese, today I tried it in a little different way. I used King Oyster Mushrooms and fat-free feta cheese – idea inspired by BHG. Light and tasty meal, great start for the day.

Egg Whites Omelet with Mushroom, Spinach and Feta

Yield: 1 serving

2/3 cup liquid egg whites
1/2 cup mushrooms, sliced
1 cup baby spinach
1 oz. feta cheese, crumbled
salt and pepper

Spray skillet with cooking spray and preheat skillet over medium heat. Cook  mushrooms  about 2-3 minutes until lightly brown. Remove from skillet; set aside. Add spinach in skillet and let wilt, remove from skilled; set aside. Add egg whites, stir lightly until set. Add mushrooms and spinach in one half, fold unfilled side over the filling.  Sprinkle omelets with feta cheese and serve.

1 serving is about 150 calories

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