Egg White Omelet with Mushrooms and Spinach Salad

Ingredients

• Egg White3 count (120 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Put the whites in a bowl. Add salt and pepper and whisk until obtaining an even mixture.

2. 2

   Step 2

   Slice the mushrooms and add. Season with garlic paste or powder.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour half the oil, spread and then add the mixture.

4. 4

   Step 4

   Cover and cook for about 4 minutes over medium-low heat until set.

5. 5

   Step 5

   Carefully flip the omelet using a slotted spoon, lower the heat and finish cooking.

6. 6

   Step 6

   At the same time, cut the tomato and wash the spinach for the salad. Season with the remaining oil, lemon juice, salt and pepper.

7. 7

   Step 7

   Serve the omelet with the salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg White Omelet with Mushrooms and Spinach Salad can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.