egg white omelette

Ingredients

• Egg white

  Raw, fresh eggs

  4 egg white (separated from yolk) or 160g

• Spinach

  Raw

  ¼ cup or 8g

• Mushrooms

  White, raw

  ¼ cup, pieces or slices or 18g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 1. Whisk eggs whites 2.Spray 8-inch (20 cm) non-stick skillet with olive oil cooking spray. Heat over medium heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward center of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. 3.When eggs are almost set on surface but still look moist, cover half of omelet with filling , vegetables of your choice (spinach, mushrooms, light peppers, tomatoes optional) . Slip spatula under unfilled side; fold over onto filled half. 4.Cook for a minute, then slide omelet onto plate.