Spinach and Mushroom Egg White Omelette

Instructions

1. 1

   In a medium bowl, whisk the 8 large egg whites until slightly frothy and set aside.

2. 2

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

3. 3

   Add 1 cup of sliced mushrooms to the skillet and sauté for 2-3 minutes until they begin to soften.

4. 4

   Add 2 cups of fresh spinach to the mushrooms and cook for another 1-2 minutes, stirring, until the spinach is wilted.

5. 5

   Pour the whisked egg whites evenly over the spinach and mushrooms in the skillet.

6. 6

   Cook the egg whites undisturbed for 2-3 minutes, or until they begin to set around the edges.

7. 7

   Sprinkle 1 ounce of feta cheese evenly over the omelette.

8. 8

   Using a spatula, gently fold the omelette in half and cook for another 1-2 minutes until the egg whites are fully set and the cheese is slightly melted.

9. 9

   Slide the omelette onto a plate and serve immediately.