- 1 1/2 Tbsp olive or corn oil - 1 cup Egg Whites - 1 large mushroom (sliced up) - 1 1/2 cup fresh spinach - 1 Tbsp crumbled feta or goatcheese
1. Heat 1 Tbsp oil in a 9-inch frying pan. 2. Sauté spinach and mushrooms and then set aside. 3. Place 1/2 Tbsp oil into pan at medium high heat. 4. Pour in 1 cup Egg Whites. 5. As Egg begins to cook, lift sides to allow Egg Whites to set. 6. While omelet is still moist, place spinach and mushrooms on top. 7. Sprinkle on cheese, fold omelet and finish cooking.