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    Ingredients

    1. 3 Tbsp baby spinach leaves, thinly sliced
    2. 1 large mushroom, thinly sliced
    3. 1 Tbsp. scallion / green spring onion, sliced
    4. 1 Tbsp. tomato, seeded and finely chopped
    5. 4 large egg whites

    Directions

    1. Spray a 7-inch nonstick skillet with nonstick cooking spray. Heat over medium heat until hot but not smoking.
    2. Add spinach, mushroom, green onion, and tomato. Cook until the spinach is wilted and the vegetables are heated through, 1 to 2 minutes. Transfer to small bowl and keep warm.
    3. Wipe the skillet clean with paper towel and spray again with nonstick cooking spray. Heat over medium heat till hot.
    4. Add the egg whites and season with salt and pepper. Use a rubber spatula to lift up the cooked egg whites from edges go pan and let the uncooked white flow beneath, until the omelet is still moist and just set on top. 1½ to 2 minutes.
    5. Spread the vegetables down the center, the use the spatula to fold the omelet in half. Serve on a warm plate.

    For variation, add 1½ teaspoons of low-fat cream cheese to the filling. You’ll never miss the yolks.

    Wonder breakfast ….. Enjoy with some fruit

    Nutritional Information

    Calories: 129 cal

    Fat: 1 g

    Protein: 20 g

    Carbs: 11 g

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