Mushroom, Spinach, and Goat Cheese Omelet

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Spinach

  Raw

  1 ½ cup or 45g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Goat cheese

  Soft type

  1 oz or 28g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Egg white

  Raw, fresh eggs

  2 large or 66g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

Directions

1. Heat a medium skillet over medium-high heat and add olive oil and onions. Sauté for 2-3 minutes until the onions are translucent.
2. Add the sliced mushrooms to the pan and sauté until slightly browned, about 4-5 minutes. Add spinach and sauté until wilted, about 2 minutes. Season with salt and pepper, then set aside.
3. Heat a small skillet over medium heat and spray with cooking spray. In a small bowl, whisk together one whole egg and two egg whites. Pour the egg mixture into the skillet and let it sit for one minute. Use a spatula to gently work around the edges, then tilt the skillet to allow runny eggs to cook along the edges. Continue for another minute.
4. Add the mushroom spinach mixture to one side of the omelet and top with crumbled goat cheese. Fold the other side of the omelet over the filling and cook for 30 seconds. Transfer to a plate and top with scallions.

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