Mushroom and Spinach Egg White Omelette

This mushroom and spinach egg white omelette is a light and healthy breakfast or lunch option. It's packed with protein from the egg whites and fiber from the mushrooms and spinach, and it's low in calories and fat. Plus, it's quick and easy to make, so it's perfect for busy mornings or hectic lunch hours.

The history of the omelette is long and storied, dating back to ancient Persia. The word "omelette" comes from the French word "amelette," which in turn comes from the Latin word "ovum," meaning "egg." Omelettes were originally made with just eggs and salt, but over time, people began adding other ingredients, such as cheese, vegetables, and meat. Today, there are countless variations on the classic omelette, and it is enjoyed all over the world.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 cup sliced mushrooms
• 1 cup fresh spinach leaves
• 4 egg whites
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. In a non-stick skillet, heat olive oil over medium heat.
2. Add onions, bell pepper, and garlic. Saute until onions are translucent.
3. Add mushrooms and spinach. Cook until vegetables are tender.
4. In a bowl, whisk the egg whites with salt and pepper.
5. Pour the egg mixture over the vegetables in the skillet.
6. Cook until the edges are set, then carefully flip the omelette.
7. Cook for another minute until eggs are fully cooked.
8. Serve hot and enjoy!

Why It Works

• The egg whites provide protein, which is essential for building and repairing tissues.
• The mushrooms and spinach are packed with fiber, which helps to keep you feeling full and satisfied.
• The olive oil adds healthy fats, which are essential for hormone production and brain function.